Tempeh and Bean Chili

Sometimes I really can’t understand how I ever lived all year round in Ohio. Don’t get me wrong, I’m not hating on my hometown. I was born and raised in Columbus and it always will be home. I love it for that reason alone, and love going back to visit. But man, it gets coldddddd.

When temperatures drop below 65 degrees here in Charleston, I am freezing. Not even kidding. Like, fuzzy socks and sweatshirt on (hood UP), freezing. I look forward to this time of year for countless reasons (pumpkin-flavored everything, sweaters, boots, football, cool morning runs, etc…), but it takes some time to adjust.

A hot bowl of chili does wonders for this sort of thing. After discovering tempeh as a great meat alternative, I was excited to experiment on my own. Combined with not much else besides beans and vegetables, this makes for a meal you can feel good about on the inside and out. That’s a good thing too, because I’ll be eating a lot of this until springtime rolls around. 

Tempeh and Bean Chili

Makes about 6 servings
8 ounces tempeh
1 tablespoon olive oil
1/2 medium yellow onion, diced
1 medium green bell pepper, diced
2 cloves garlic, minced
1 cup tomato sauce
1 can red kidney beans
1 cup water
1 packet chili seasoning mix
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper

1. Add olive oil to a large saucepan over medium-high heat. Once hot, crumble tempeh into the pan. Cook until browned, about 5 minutes.
2. Add onion and pepper to the pan. Cook until vegetables become tender, about 5 more minutes.
3. Pour tomato sauce, entire can of beans (liquid included), water, and seasonings into the pan. Bring to a sizzle, stirring occasionally, and cook about 5-8 minutes.
4. Remove from heat and serve immediately.

Store leftovers in the fridge for up to a week. 


2 thoughts on “Tempeh and Bean Chili

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