Julie's Very Veggie Chili For The New Year
JulieMorris
Posted On January 3, 2012
A Very Veggie Chili
This vegetable-infused spin on a comfort food classic is ideal for busy home cooks looking to incorporate more plant-based recipes. Well-seasoned beans mix beautifully with tender vegetables and textural ground tempeh, and the “secret ingredient” of a little cacao powder lends an almost smoky flavor … resulting in a savory cross between a traditional bean chili and a mole. Leftovers are easily stored in small containers and frozen - making easy weeknight dinners.
Chili Con Verduras
Serving suggestion: try with sliced avocado and chopped scallions on top.
INGREDIENTS:
3 Tbsp coconut oil
2 8oz packages of Grain or Soy Tempeh
2 medium yellow onions, finely chopped
4 large cloves garlic, minced
2 green bell peppers, finely chopped
2 jalapeño (or other spicy pepper), deseeded and minced
½ tsp ground cinnamon
¼ cup chili powder
¼ tsp ground cayenne (plus more if desired)
1 Tbsp cumin
3 Tbsp cacao powder
6 cups diced fresh tomatoes with juice (about 9-10 medium tomatoes)
2 Tbsp tomato paste
3 Tbsp lime juice
2 tsp agave nectar Crumble the tempeh into bits, resembling cooked ground beef.
2 cups corn kernels (fresh and organic)
4 cups cooked black beans
sea salt to taste
DIRECTIONS
Heat the coconut oil in a large pan over medium heat, and add the tempeh. Cook for about 5 minutes, stirring frequently to prevent sticking.
Add the onion, garlic, bell pepper, and jalapeño, all the spices, and the cacao powder. Cook another 5 minutes, stirring occasionally. Add tomatoes and tomato paste, and cook until tomatoes have wilted, about 3 minutes. Add the remaining ingredients and bring to a simmer.
Reduce the heat to low, and Simmer for 30 minutes, stirring occasionally.
Serve the chili with your favorite toppings.
SERVES 8
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