2 tablespoons olive oil1 medium yellow or white onion, diced
8 oz package Rhapsody Organic Tempeh
1 large green bell pepper, diced1 large stalk celery, diced2 cloves garlic1/2 cup pureed tomato sauce15 oz. can kidney beans, drained (or 1 1/2 cups cooked)15 oz. can pinto beans, drained (or 1 1/2 cups cooked)1 teaspoon cumin2 teaspoons chili powder1/2 to 1 teaspoons sea salt (to taste)1/2 teaspoon crushed red pepper flakes
1/2 cup scallions or chives, chopped
Grate the tempeh on the largest setting of a box grater, or crumbled finely depending on preference.Heat the olive oil in a large pot over medium heat. Add the onions, cook for a few minutes, and then add the tempeh. Cook till the tempeh begins to brown, 5 to 8 minutes. Add the green pepper and celery and cook till they’re tender, another 5 minutes. Add the garlic. Continue cooking another two minutes.
Add all of the remaining ingredients, along with half a cup of water. Reduce heat to a simmer and cook until the chili is fragrant, warm, and the flavors have come together (25 to 30 minutes). Add more water as needed, if the chili becomes too thick. Serve, sprinkled with chives or scallions.
Adapted from Food52
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This recipe was most recently featured in
Boston Organics Newsletter No. 19 of 2015.