Tempeh & Corn Chili

File this one under “food that looks so much like real meat it’s creepy”.

I an enamored this this chili. It’s hearty and spicy, and the mix of corn, beans, tempeh and veggie gives it such a wonderful texture. So many flavors in one little bite!

The end result of the crumbled tempeh resembles ground hamburger meat, which is something I generally don’y enjoy. But once in awhile, I don’t mind the faux-meats, and in this dish it’s especially delicious. This stew really wouldn’t be the same without it.

3 cups diced tomatoes

2 cups fresh or frozen corn

2 green bell peppers, chopped

1 yellow onion, chopped

1 cup cooked black beans

1 cup vegetable broth

1 8 oz. package tempeh, crumbled or diced

1 cayenne pepper minced

2 tbsp olive oil

1 tbsp chipotle hot sauce

1 tsp sea salt

1/2 tsp paprika

1/4 tsp black pepper

  • Saute onion, peppers and cayenne pepper in olive oil in a saucepan over medium heat for minutes
  • Add tempeh, salt, paprika and black pepper and cook for 5 more minutes, stirring
  • Add corn and black beans and cook for 2 more minutes
  • Add tomatoes, veggie broth and hot sauce and bring to a boil
  • Reduce heat to meat/low, cover, and cook for 45 minutes

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About the Author

Lisa is the founder of The Vegan Pact and a raw vegan personal chef.

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