Very Veggie Tempeh Chili with Homemade Chili Powder
Vegan Chili with Homemade Chili Powder Packs Flavor and Mild Heat.
I love eating in a crock ~ but today serving the chili over Roasted Sweet Potatoes with plenty of toppings!
Tempeh is a wonderful; meat substitute with great texture and absorbs all the flavor of the chiles.
Made from Soybeans and Brown Rice – it’s savory & nutty, and can easily take on the flavor of whatever you are cooking.
Steam, then cube and brown in a skillet with extra virgin olive oil until golden. The ingredients are naturally gluten free.
See my recipe: Karen’s Homemade Chili Powder – Toasted and ground chilis and mild spices add a delicious, fresh flavor… and it’s quite easy to make!
Far superior to store bought – grind it fresh and notice the difference!
Dried Guindilla Chiles and Pasilla Negro Chiles are the main ingredients. Available at Mexican grocers, health food shops or online – and are not expensive at all.
They have a wonderful flavor and are mildly spicy – this mix has a balance of smoky, sweet, and “raisiny” aromas and taste. Truly adds dimension to this chili and all your Mexican and Tex-Mex recipes.
If you choose a commercial “chili powder” look for one without salt and too many ingredients.
scrubbed and dried
(RECIPE for Sweet Potato Wedges
is on the bottom)
I used Lifeline brand; original
Chili Powder (see recipe)
and diced – 1 cup
½” dice – I use:
colorful carrots, red & yellow
peppers, yellow & green zucchini
and fresh corn – cut off cob
(Can add any cooked beans you desire)
peeled and minced
in puree (I use San Marzano /
(optional – if you like spicier)
Make Karen’s Homemade Chili Powder.
(Can use a commercial brand without salt, and mostly pure chiles)
Make Roasted Sweet Potato Wedges (recipe on bottom)
Cut tempeh into three pieces, and steam (I use a steamer basket) it over low-medium heat for 10 minutes.
Cool, add to a cutting board and cut into 1/3″ inch cubes.
Heat 1 tablespoon of evoo in a skillet (I use a seasoned cast iron one), set heat to medium-high.
Add the tempeh and cook, letting just color and stirring up – about 5 minutes.
Add the onions and 1 tablespoon of Chili Powder – stir to combine.
Stir until the tempeh browns further, and the onions have softened.
Remove to a plate; set aside.
Wipe pan clean, add the next 1 tablespoon of evoo – set heat to medium-high.
Add the vegetables and stir-fry until softened, and just starting to color around the edges.
Add remaining 2 tablespoons of Chili Powder, stir in .
Add the garlic to the pan, stir in. Then add the plum tomatoes crushing them with your fingers; stir in and cook 3 minutes.
Add the puree from the can, the tomato paste and sea salt.
Stir all well, bring to a simmer then cover and cook over low heat for 15 minutes.
Taste for seasonings. Add jalapeño if desired.
Add warm sweet potatoes into individual bowls.
Top with warm Tempeh Chili and any desired toppings.
Preheat oven to 375 degrees.
Cut each potato in half, and each half into 3 wedges… 6 wedges each potato – 12 wedges total.
Add them to a heavy sheet pan, drizzle with 1 tablespoon of neutral oil and sprinkle with sea salt.
Roast in the oven, turning once until evenly browned and cooked through 20 – 25 minutes.
Sour Cream, Chopped Red Onions, Sliced Scallions, Cubed Avocado, Thin Sliced Jalapeño,
Pickled Jalapeño, Chopped Cilantro, Chopped Parsley, Chopped Tomatoes, Sharp Cheddar Cheese.
This recipe may not be reproduced without the consent of its author, Karen Sheer.