TEMPEH CHILLI
Ingredients
- 300g package tempeh, crumbled
- 1 large onion, chopped smallish
- 3 large cloves garlic, ditto
- 2 tablespoons olive oil for sautéing
- 1 400g can red kidney beans, drained and rinsed
- 1 400g can borlotti beans, drained and rinsed
- 1 400g can black beans, drained and rinsed
- 1 double size can diced tomatoes
- 1 fresh sweetcorn, kernels cut from the cob
- 1 green capsicum, cored, seeded and diced
- 1½ tsps chilli powder
- 1½ tsps cumin
- 1½ tsps Chinese chilli garlic sauce
- salt & pepper to taste
- 2 cups water
Method
- In a large pot, heat oil over medium heat: add onion and garlic and cook for 5 minutes stirring frequently.
- Add spices and tempeh, beans, tomatoes, capsicum, corn kernels and water, bring to a boil, reduce heat to low and simmer for 30 minutes with an occasional deep stir.
- You can cook it longer if you think it needs it; but I cooked it for about 20 minutes while the original recipe calls for an hour !
Chilli will thicken upon standing.
A woman at my WW group meetings asked me if I were vegetarian, and I told her that I have been but am being flexitarian while changing my eating pattern. She then wanted to know if I’d ever tried tempeh, and I had to admit ignorance of it (other than knowing it exists); and she added that I should really give it a go, as it’s really nice ..
So I did. :)
I can only augment this short rave by telling you very truthfully that this chilli recipe – you know I love all chilli – is the best so far. BY far.
I made it for my lunch, and I shall have more for my dinner. It’s almost no points in my WW existence, but squillions in terms of favourite meals !!
DOWNUNDER WITH BOODZ 
Looks delish. But chili didn’t like me
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You can leave it out, you know .. :)
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Good idea
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Yep: because if you like to eat vego occasionally, you might as well try tempeh in these yummy surroundings !
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Agree!
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Hannah’s name when I adopted her was Tempeh. Silly me, I thought that was an alternative spelling for Tempe, Arizona which is a city in the US’s southwest. Now I know better. Love the look of your chili.
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What a scream, Marilyn ! :D
Sydney has a suburb called Tempe – renowned mostly for its garbage facility, known as the Tempe Tip. Being as old as I am, that’s probably history now. And it’s an insult to the gorgeous Hannah !!
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I know of the Tempe Tip too M-R, though I only lived on the North Shore. However, my father’s parents were living in Tempe when he was born.
Of course I like the look of this recipe, and I don’t mind a little chilli, but tomatoes – oh well.
BTW Your wrote this on 16 June, which would have been my parents 70th wedding anniversary. They almost made 69, with Mum dying just 4 days before it, but Dad’s parents, the ones who lived in Tempe, did make 70! A propos of nothing, really, but I felt like sharing the date!
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And no-one better to share such a date with than I, m’dear ! – who am honoured to be the recipient of such a meanngful piece of personal history. :)
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I can eat chili any time of year, even in the summer heat! And I love to use Tempeh when I have a recipe to follow. I’m not too good with “original” recipes, so this is a help to me, M-R. I will most definitely be making this soon! :-)
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Are you OK ? Are you and your neighbours OK ?
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All good! Nothing out of the ordinary. Although defining “ordinary” these days is becoming quite a challenge!
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