Tempeh Chile Recipes

Steps:

• Heat the olive oil in a large sauce pan. Add the chopped onion, red and green peppers, Jalapeno and the crumbled tempeh. Stir fry for 5-6 minutes.
• Stir in the cumin, garlic, salt, canned tomatoes, beans, cilantro and Chipotle chili if using. Allow this mixture to simmer for about 40 minutes.
• Sprinkle with soy cheese if you like. Using a soy based cheese will keep this recipe Vegan.

Steps:

• Heat the oil in a 4 quart Dutch oven over medium heat. Add the onions and sweat for 2 minutes. Add peppers, garlic and jalapenos and sweat for 4 minutes. Add remaining ingredients, simmer for 1 hour and serve.

Steps:

• Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.
• Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.