Tempeh Chili Con Frijoles

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“From Tom Blake”
2 quarts

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.

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