Ingredients
- 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
Description
Cooking The Tempeh Separately From The Liquid Infuses It With Flavor Without Overpowering The Chili With Spices.From Vegetarian Times April 2008 Http://www.vegetariantimes.com/recipes/10557?section=
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