Black Bean Tempeh Chili Topper

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This is a quick and easy recipe that arose out of a need to use up leftover black beans and tempeh. Eat it on its own or use it as a topper for rice or other grains and add your favorite raw veggies for a sensational chili bowl!

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Ingredients:
1 can black beans rinsed
1 can hominy rinsed
1 jar campfire salsa or your favorite salsa!
1/4 cup water
1tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 cup ground black pepper
4 cloves garlic minced
1 large onion diced
1 large red pepper diced
1/2 package of tempeh crumbled or any leftover tempeh that has been marinated or baked just chop it up
2 tbl cacao powder
1 tbl tomato paste
3 tbl water mixed with powder and paste

In a large saucepan, saute the onions, red pepper and garlic in olive oil until onion is transluscent. Add the cumin, pepper, salt and chili powder and mix until fragrant. Add the salsa, 1/4 cup water, hominy, black beans and crumbled tempeh. Cover and simmer 10-15 min until the mixture is well combined. In a small cup mix tomato paste, cacao powder and 3 tbl water until a sauce forms. Combine the sauce and the black bean mixture and simmer uncovered for a while longer, tasting to adjust salt or flavor as you wish.

**This chili is thick and delicious and can be served on its own with tortilla chips or scooped over brown rice or quinoa. Add avocado, raw onion, cilantro or lime juice too!

Tempeh Chili & Rice

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This is a quick, easy and hearty meal to prepare! Easily adapted with different beans or veggies and goes well on top of rice or other grains.

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Ingredients

2 packages of Tempeh (8oz packages, I use Lightlife)

1 can black beans

1 can hominy

1 jar Salsa 16oz.(I use Culinary Tours Campfire Roasted Salsa Medium heat)

1 small onion diced

1 small yellow pepper diced

4 cloves garlic minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp salt

1/2 tsp black pepper

2 Tbl cocoa powder

1 cup water

2 TBL tomato paste

2 Tbl Hot Sauce (I use Cholula) * this is obviously an optional ingredient depending on your taste!

1 Tbl olive oil

In a large saucepan over medium heat, sautee the onion and pepper in the olive oil until the onion is translucent. Add the garlic and saute another minute or two and then crumble up the tempeh into small bits and stir well. Add cumin, chili powder, salt, pepper and mix until well combined. Add salsa, beans, hominy and water. Stir and cover for 10-15 min until most of the water has evaporated and the mixture has thickened a bit. Uncover and sprinkle with cocoa powder, tomato paste and hot sauce and stir to combine. Taste and add more salt or extra hot sauce to your hearts desire! Serve over rice or other grain and top with your favorite crunchy topping!

Topping Options:

Chopped Sugar Snap Peas (as shown in the pic)

Sliced fresh radishes

Shredded cabbage

Tempeh Chili

There is nothing better than supporting other artist/makers, especially when they are my friends! Bowl by  Quail Pottery . Hand dyed cloth napkin by  Flatland Alpacas .

There is nothing better than supporting other artist/makers, especially when they are my friends! Bowl by Quail Pottery. Hand dyed cloth napkin by Flatland Alpacas.

This is a throw together, ready in an hour easy vegan chili. It was inspired by a recipe for pozole, my husband loves from the Thug Kitchen Cookbook (which is a household favorite). It makes a big pot so be ready for leftovers!

Ingredients

2 Tbl olive oil

1 medium onion diced

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5 gloves garlic minced

4 cubanelle peppers (or 2 green or red peppers)

1 package tempeh

1 22oz can of crushed tomatoes

1 can black beans

1 can chick peas

1 can hominy

1 can corn (I know this is redundant because hominy is corn but it’s nice to have pops of yellow in the chili! )

1 tsp cumin

1 tsp chili powder

1 tsp salt

1/2 tsp black pepper

1/2 tsp smoked paprika

1/4 tsp cayenne

1/4 tsp chipotle

1 Tbl cocoa powder

1/4 tsp cinnamon

2 cups water

Garnish (optional)

sliced avocado

shredded red cabbage

lime juice

cilantro

sliced radishes

slivered green onion

Saute onion and oil over medium heat until the onion begins to turn translucent. Add garlic and peppers and toss until fragrant. Add spices except cocoa and crumble tempeh and stir until well coated. Add beans, hominy, corn and crushed tomato, cocoa and water. Mix thoroughly and simmer on low heat for 20min-45min (if you have the time, let this simmer for longer, it only gets better with time.) If you like your chili more loose, add another cup of water. Serve warm with garnish of your choice.