Yesterday, during my social media marketing attack, I also found a nice looking tempeh chili recipe. I realized I did not even have half of the ingredients handy so I improvised with my own ‘vision’ of it (“Tempeh in chili!”). As said, I was really lazy (and tired) so shortcuts were ok. Store-bought pasta sauce? Yep. BBQ sauce? Definitely. A can of beans instead of dried beans cooked from scratch? Had to be good enough. The result, on the other hand, is fabulous. And not just because I was hungry and tired.
Lazy day vegan tempeh chili (2-3 portions)
- 1 medium sized sweet or regular onion, finely chopped
- 1/2 TB canola oil
- 1/4 cup water
- half regular sized can of navy beans, rinsed thoroughly
- half jar of your favorite store-bought tomato sauce (I like Prego light) or a half can of Amy’s chunky tomato soup
- 1/2 block of tempeh
- 1/2 TB ground cumin
- 12 TB chili powder
- 1/2 teaspoon instant espresso powder
- 1 ts smoked paprika
- 1 TB light agave
- 1-2 TB bbq sauce
- a few dashes of hot sauce
- If you use a can of regular beans they are so salty you don’t need any other salt; if using low-sodium beans, add salt to taste
- In a 2 quart bottom heavy sauce pan with a lid, heat the oil and saute the onion until browned. Once browned, add a 1/4 cup of water (or broth) to loosen the (tasty) brown bits from the pot bottom and scrap them off (into the onions).
- Add the beans,tomato sauce, spices, agave and sauces, and grate in (or crumble in, more realistic) the tempeh.
- Stir, and simmer on medium heat with closed lid for about 20-30min. Stir occasionally.