TEMPEH CHILI CON FRIJOLES
Make and share this Tempeh Chili Con Frijoles recipe from Food.com.
Provided by Wade in Indianapolis
Categories < 60 Mins
Time 1h
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 23
Steps:
- Put tempeh in a large frying pan and add water until it is almost covered. Add 2 teaspoons soy sauce and let simmer over high heat for 15 minutes or until water is absorbed, stirring occasionally. When water is absorbed, mash tempeh with a fork, so it's crumbly but still chunky. Lower heat to medium and add 2 teaspoons olive oil, sauté for 15 more minutes.
- At the same time in a large pot, cook carrot, onions and green bell pepper over med-high heat, until tender and a little brown (15-20 minutes) stirring occasionally.
- Add garlic to veggies and sauté one minute, then add salt and spices (except cilantro, you add that last) and sauté a minute more. Add beer and deglaze the pot. Cook for 2 minutes. Add tomato sauce, tomato paste, beans, corn and water. Your tempeh should be done cooking so add that as well. Lower heat to medium, stir it up and cover for 20 minutes, stirring occasionally. Uncover and cook 30 more minutes stirring occasionally. Add lemon juice and stir it up. Serve with cilantro garnish or as is.
Nutrition Facts : Calories 436.4, Fat 9.6, SaturatedFat 1.6, Cholesterol 0.6, Sodium 1146.8, Carbohydrate 71.1, Fiber 16.8, Sugar 8, Protein 22.1
SCOOTER'S VEGAN TEMPEH CHILI
After switching over to a vegetarian lifestyle I came up with this dish to satisfy my autumn and winter cravings for a warm vegan chili. A great dish that comes together fast and since it is packed with fiber/protein it will fill you up.
Provided by ScoGold
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h14m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 426.5 calories, Carbohydrate 71.5 g, Fat 8.7 g, Fiber 18.8 g, Protein 23.2 g, SaturatedFat 1.5 g, Sodium 1004.9 mg, Sugar 8.9 g
TEMPEH TACOS
Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it's seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer.
Provided by Ali Slagle
Categories dinner, easy, quick, weekday, weeknight, tacos, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
- Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
- Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
- Divide the filling between the taco shells, then top with chosen toppings.
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4.7/5 (17)Total Time 30 minsCategory Main Dishes, Side Dishes, SoupsCalories 522 per serving
- Brown Tempeh: Heat oil over medium/high heat in a large pot. Add tempeh and cook until lightly browned, about 5 minutes. It's okay if some of it sticks to the bottom of the pan. It will come off when you add the liquids.
- Add Flavor Makers: Add onion, bell pepper, celery, and garlic, continuing to cook until veggies are a bit soft, about 5 minutes.
- Cook Everything: Add the remaining ingredients, reduce heat to medium, and cook until warm and the flavors have blended, about 15 minutes. Taste and adjust seasonings as needed. Top with green onions and serve.
THE ULTIMATE TEMPEH CHILI - THE SIMPLE VEGANISTA
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5/5 (10)Total Time 50 minsCategory EntreeCalories 366 per serving
- Stovetop: In a large dutch oven or stock pot, heat your oil/water over medium heat. Add onions, garlic, spices and tempeh and cook for 5 minutes stirring frequently. Add beans, tomatoes, green chili and dark beer/water, bring to a boil, reduce heat to low, partially cover and simmer for 45 minutes to 1 hour. Chili will thicken upon cooling.
- Add the ingredients to the bowl of your slow cooker, ending with the liquids. Cook on LOW for 6 – 8 hours or HIGH for 3 – 4 hours. Chili will thicken as it cools.
- Serve with optional garnish. Also, pairs perfectly with Jalapeno Cornbread Muffins or Sweet Chia Cornbread!
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