Chili Con Tempeh


    2 Tbs. olive oil, divided
    1 onion, chopped (1 cup)
    2 carrots, peeled and cut into 1/2-inch pieces (1 cup)
    5 cloves garlic, minced (1 Tbs. plus 2 tsp.), divided
    2 celery stalks, cut into 1/2-inch pieces (1 cup)
    1 medium red bell pepper, cut into 1/2-inch pieces (1 cup)
    1 small jalapeño pepper, minced
    1 14.5-oz. can whole tomatoes with juice
    1 6-oz. can tomato paste
    2 tsp. ground cumin
    2 tsp. dried oregano
    1 1/2 tsp. chili powder, divided
    2 8-oz. pkgs. tempeh
    1/2 tsp. red pepper flakes
    1 12-oz. bottle dark amber beer
    2 tsp. maple syrup
    1/2 cup cilantro leaves, finely chopped


Cooking The Tempeh Separately From The Liquid Infuses It With Flavor Without Overpowering The Chili With Spices.From Vegetarian Times April 2008 Http://

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