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Chili
(1 review)
Time:
3 Hours
Ingredients
8 0z Tempeh Crumbled
1 Large Sweet Onion Chopped
2 Stalks Celery Chopped
2 Carrots Chopped
1 Green Bell Pepper Chopped
1 Red Bell Pepper Chopped
2 Jalapeno Pepper Seeded and Diced
3 Cloves Garlic Minced
3 Roma Tomato Seeded and Diced
1 Can Chilli Beans in Spicy Sauce Drained
28 oz Can Diced Tomatoes with juice
6 oz Can Tomato Paste
12 oz Beer
1 Tblsp Worcestershire Sauce
1 Tblsp Chipoltle Powder
1 Tblsp Dried Oregano
2 Tblsp Ground Cumin
1 Tblsp Hot Sauce Optional
1 Tsp Dried Basil
2 Tblsp Salt
1Tblsp Ground Black Pepper
1 Tsp Cayenne Pepper
1 Tblsp Smoked Paprika
1 Tblsp White Sugar
Directions
Chop onion, celery, carrots, peppers, garlic.
In a large pot, crumble and brown Tempeh with a small amount of oil.
Add onion, celery, carrot, peppers, and garlic to pot. Cook until veggies are soft.
Add tomatoes, chili beans, diced tomatoes, tomato paste and beer (or vegetable stock) and bring to a simmer.
Add vegan Worcestershire and remaining spices.
Simmer for 1-2 hours stirring occasionally. Allow to cool for the flavors to fully develop. Once the chili has cooled test and add additional spices as needed. Reheat to serve.