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!
Servings: 6 servings
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Ingredients
- 2 large sweet potatoes scrubbed and dried (RECIPE for Sweet Potato Wedges is on the bottom)
- 2 tablespoons extra virgin olive oil divided
- 8 ounces tempeh I used Lifeline brand; original
- 3 tablespoons Karen's Chili Powder (see recipe) divided
- 1 medium onion peeled and diced - 1 cup
- 4 cups vegetables 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)
- 1 tablespoon garlic peeled and minced
- 28 ounce can plum tomatoes in puree (I use San Marzano / Italy)
- 1 1/2 tablespoons tomato paste
- 3/4 teaspoon sea salt
- 1 tablespoon jalapeño minced, use less for mild
Instructions
- 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.
To Serve:
- Add warm sweet potatoes into individual bowls. Top with warm Tempeh Chili and any desired toppings.
Notes
How to Roast Sweet Potato Wedges:
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. Topping Ideas:
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.
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. Topping Ideas:
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.
Nutrition Facts
Very Veggie Tempeh Chili with Homemade Chili Powder
Amount per Serving
Calories
273
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Sodium
651
mg
28
%
Potassium
1159
mg
33
%
Carbohydrates
39
g
13
%
Fiber
8
g
33
%
Sugar
12
g
13
%
Protein
12
g
24
%
Vitamin A
17673
IU
353
%
Vitamin C
35
mg
42
%
Calcium
152
mg
15
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.