Chili mit Tempeh

Eines Tages, es fühlt sich an wie Frühling, der nächste wieder fühlt sich mehr wie Winter-. Eines Tages, ich bin Entsendung Salatrezepte und heute bin ich zurück zu warme, comforing Lebensmittel wie Chili.

Das ist meine Sicht auf vegan Chili con Carne, aber statt Fleisch, zerbröckelt Tempeh gebräunt ist es das gleiche geben “bullige” Textur. The vegetables you add are up to you. I usually add whatever I have in the fridge and this time it was zucchini and green beans. Take the spice level up or down according to your taste. That’s one of the nice things about dishes like chili – you can really personalize them and make them your own.

My Chili con Tempeh recipe is a special request from the most special person I know. I hope it warms his body to even a fraction of how warm his heart is. Genießen!

Chili mit Tempeh


8 oz. Tempeh
2 Tbs. Safloröl
Salz und Pfeffer nach Geschmack
1 Tbs. vegan, glutenfreie Worcestershire-Sauce
1 Medium gelbe Zwiebel, gewürfelt
4 Knoblauchzehen, Hackfleisch
2 Paprika, jede Farbe, gehackt
1 groß oder 2 mittlere Karotten, gehackt
1 Zucchini, gehackt
1 Tasse grüne Bohnen, gehackt
1-4 oz. Dose grüne Chilies
1 Tbs. Chili-Pulver
1 Tbs. gemahlener Kreuzkümmel
1 Tbs. gemahlener Koriander
1 Tbs. Paprika
1-28 oz. kann gewürfelte Tomaten
1-15 oz. Dose rote Bohnen, entleert und gespült
1 Tasse natriumarme Gemüsebrühe oder Wasser
2 Tbs. frischer Koriander, gehackt
2 Schalotten, fein gehackt
Vegan Sauerrahm, cheddar shreds, for garnish (wahlfrei)


Cut the tempeh into chunks and pulse in a food processor until it has a coarse meal texture.

Heat the oil in a large sauté pan over medium high heat. Add the tempeh, Salz und Pfeffer, and Worcestershire sauce and cook until the tempeh has browned and crisped up a bit, über 10 Minuten.

Add the onions and garlic to the tempeh and cook them until the onions have softened. Fügen Sie die Paprika, Karotten, zucchini and green beans to the pan and cook for 5 Minuten. Mix in the green chiles and then add the spices to the pan, stirring the mixture to incorporate the spices throughout.

Stir in the tomatoes and the beans. Add the broth or water. Stir well and scrape up any stuck bits from the bottom of the pan. Bring the chili to a boil, then reduce the heat to medium, cover the pan and simmer for at least 15 Minuten. The longer it simmers, the more the flavors will deepen.

Vor dem Servieren, test that the spices are to your liking and adjust, notfalls. Remove from heat and stir in the cilantro and scallions. Serve with vegan sour cream, cheese shreds and/or your favorite toppings. Genießen!
Die “V” Wort: Sagen Sie es. Eat it. Live it.

(Besucht 848 mal, 1 Besucher heute)

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2 Responses to Chili mit Tempeh

  1. Gabby @ the veggie nook April 13, 2012 bei 5:14 am #

    Mmm I make something really similar to this and your version looks so tasty! I need to try putting green beans in chili!

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