Tempeh Chili with Black Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 heads of garlic3 tbsp extra virgin olive oil, plus more for coating garlic8 oz crumbled tempeh2 medium onions, chopped1/4 cup honey or 2 tbsp sugar3 medium carrots, chopped2 tbsp chili powder1 tbsp chopped fresh sage or 1 tsp dry2 to 5 canned chipotle chilies, chopped with some of their adobo, to taste3 tablespoons tomato paste4 cups chopped ripe tomatoes (about 2 lbs whole; canned are fine; don't bother to drain them)2 cups vegetable stock or water1 cup dried black beans, preferably quick-soakedSalt and freshly ground black pepper1 cup chopped fresh cilantro
1) Coat the whole heads of garlic with a little of the olive oil and roast according to your favorite recipe
2) Meanwhile, put 2 tablespoons of the remaining oil in a large pot with a lid over medium-high heat. Add the tempeh and cook, stirring frequently and scraping up any browned bits, until it is deeply colored and crisp on all sides, 5 to 7 minutes. Transfer with a slotted spoon to a shallow bowl. Return the pot to the stove over medium-high heat.
3) Add the last tablespoon of oil to the pot along with the onions and cook stirring frequently, until soft, 2 or 3 minutes. Stir in the honey and turn the heat down to medium-low. cook, stirring occasionally, until the onions are caramelized and deeply colored, about 20 minutes.
4) Add the carrots, chili powder, and sage; cook for a minute or two, until fragrant. Stir in the chipotles and adobo, followed by the tomato paste, tomato, stock, beans, and tempeh. Bring to a boil, then lower the heat so the mixture bubbles gently and cook, stirring occasionally, until the liquid thickens and the beans are tender, about an hour. Taste, sprinkle with salt and pepper, and partially cover.
5) By now the garlic should be done and cooled enough to handle. Squeeze the flesh into the pot and stir well. Taste again and adjust the seasoning if necessary, adding more chipotle or honey if you like. Serve, garnished with cilantro.
Number of Servings: 6
Recipe submitted by SparkPeople user TGATES573.
2) Meanwhile, put 2 tablespoons of the remaining oil in a large pot with a lid over medium-high heat. Add the tempeh and cook, stirring frequently and scraping up any browned bits, until it is deeply colored and crisp on all sides, 5 to 7 minutes. Transfer with a slotted spoon to a shallow bowl. Return the pot to the stove over medium-high heat.
3) Add the last tablespoon of oil to the pot along with the onions and cook stirring frequently, until soft, 2 or 3 minutes. Stir in the honey and turn the heat down to medium-low. cook, stirring occasionally, until the onions are caramelized and deeply colored, about 20 minutes.
4) Add the carrots, chili powder, and sage; cook for a minute or two, until fragrant. Stir in the chipotles and adobo, followed by the tomato paste, tomato, stock, beans, and tempeh. Bring to a boil, then lower the heat so the mixture bubbles gently and cook, stirring occasionally, until the liquid thickens and the beans are tender, about an hour. Taste, sprinkle with salt and pepper, and partially cover.
5) By now the garlic should be done and cooled enough to handle. Squeeze the flesh into the pot and stir well. Taste again and adjust the seasoning if necessary, adding more chipotle or honey if you like. Serve, garnished with cilantro.
Number of Servings: 6
Recipe submitted by SparkPeople user TGATES573.
Nutritional Info Amount Per Serving
- Calories: 383.9
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 459.5 mg
- Total Carbs: 54.9 g
- Dietary Fiber: 16.3 g
- Protein: 17.3 g
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