One day it feels like Spring, the next it feels more like Winter again. One day I’m posting salad recipes and today I’m back to warm, comforing foods like chili.
This is my vegan take on Chili con Carne but instead of meat, crumbled tempeh is browned to give it that same “beefy” texture. 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. Enjoy!
Chili con Tempeh
Heat the oil in a large sauté pan over medium high heat. Add the tempeh, salt and pepper, and Worcestershire sauce and cook until the tempeh has browned and crisped up a bit, about 10 minutes.
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 minutes. The longer it simmers, the more the flavors will deepen.