Smoky Tempeh Chili

This smoky and spicy, hearty vegan/vegetarian chili is the ultimate winter comfort food. It’s thick and full of delicious spices, beans, tempeh, and is finished off with dark chocolate to make it extra rich and delicious.

It’s thick and protein-packed making this a super hearty, yet healthy and wholesome meal. Ingredients like ancho chili powder, liquid smoke, Worcestershire, and chocolate make this recipe extra special, flavorful, and delicious, and add lots of depth of flavor without ant meat.

INGREDIENTS

• Tempeh

  • adds texture and healthy/whole plant based protein in addition to the beans

• Liquid Smoke

  • used in the marinade for the tempeh to give it smoky flavor and remove some of its bitterness

• Worcestershire Sauce

  • used in the marinade for the tempeh and in the chili to provide a depth of flavor and meaty flavor

• Yellow Onion

• Jalapeño

  • gives this recipe a little kick without being too spicy! Heat may vary from pepper to pepper - I prefer to remove the seeds and veining for a milder heat, but leave them in if you like it spicy!

• Garlic

• Tomato Paste

• Chili Powder

• Ancho Chili Powder

  • this adds smokiness and spiciness and a more unique flavor than a regular chili. If you don’t have it, substitute with more, regular chili powder

• Cumin

• Smoked Paprika

  • gives the dish a nice smoky flavor which helps make it extra ‘meaty’ without any meat

• Crushed Tomatoes

• Kidney + Pinto Beans

  • what would chili be without beans? Delicious plant based protein!

• Bay Leaf

• Honey

  • a nutritious, natural sweetener. Feel free to substitute with maple syrup or other sweetener.

• 70% Dark Chocolate

  • adds richness and depth

HOW TO MAKE SMOKY TEMPEH CHILI

1. Marinate the tempeh the night before. Tempeh tends to have a bitter flavor, but marinating it removes that bitterness and infuses it with savory, smoky, meaty flavors.

2. In a heavy bottomed pot, sauté the onion, then add the marinated tempeh to brown it and develop the flavors. Add the jalapeño and garlic and cook until softened and beginning to brown.

3. Add the tomato paste and spices to the dry pot and stir while cooking until fragrant. Doing so before adding liquid helps to bring out the full potential of the flavors.

4. Add the crushed tomatoes, beans, and remaining flavoring ingredients.

5. Simmer for 30-40 minutes to fully develop the flavors. If it doesn’t cook long enough, it will taste bitter and unbalanced.

---

the recipe