Solar Simmered Vegetarian Chili with Tempeh

Dutch Oven

I’m not a big fan of most meat substitutes but tempeh has a pleasant texture and absorbs the flavors of whatever it’s cooked with. Look for it in the produce section of your grocery store near the tofu.

Vegetarian Chili with Tempeh

(adapted for the Sun Oven from America’s Test Kitchen Healthy Family Cookbook)

Ingredients

4 teaspoons vegetable oil

1 (8-ounce) package tempeh, crumbled

1 tablespoon cumin seeds

2 carrots, peeled and cut into 1/2-inch pieces

1 onion, minced

1 red bell pepper, seeded and cut into 1/2-inch pieces

9 cloves garlic, minced

2 tablespoons chili powder

1 teaspoon minced canned chipotle chile in adobo sauce (optional)

3 cups water

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can red kidney beans, drained and rinsed

1 teaspoon dried oregano

1 cup frozen corn

1 zucchini, seeded and cut into 1/2-inch pieces

1/2 cup minced fresh cilantro

2 tablespoons fresh lime juice

Salt and pepper to taste

Sour cream for serving

Preparation

Set Sun Oven out to preheat.

Heat 1 teaspoon of the oil in a large pot or Dutch oven over medium heat. Add the tempeh and cook, stirring often, until browned, about 5 minutes. Transfer to a plate and set aside.  Add the cumin seed to the pot and cook, stirring often, until toasted, about 1 minute. Add the remaining tablespoon oil, carrots, onion, bell pepper, garlic, chili powder, and chipotles. Continue cooking, stirring occasionally,  until the vegetables begin to soften, 5 to 10 minutes. Add the water, tomatoes, beans, and oregano. Stir to scrape up any browned bits. Cover and transfer to the Sun Oven. Cook until the chili is slightly thickened, about 1 hour. Stir in the corn, zucchini, and reserved tempeh. Replace the lid leave the pot in the Sun Oven until the zucchini is tender, about 30 more minutes. Just before serving, stir in the cilantro and lime juice. Season to taste with salt and pepper. Serve with sour cream.

Makes 6 servings.

 

Super Simple Solar Vegetarian Chili

New Sun Oven

The cocoa powder gives this easy to prepare chili a depth of flavor that store bought brands lack. Previously cooked legumes can also be used in place of canned for some or all of the beans in this recipe.

Easy Vegetarian Chili

Ingredients

1 tablespoon olive oil

1 small onion, finely chopped

1 red bell pepper, seeded and finely chopped

1 can (14 1/2-ounce) red kidney beans, drained and rinsed

1 can (14 1/2-ounce) black beans, drained and rinsed

1 can (14 1/2-ounce), drained and rinsed

1 can (14 1/2-ounce), stewed tomatoes

1 can (8-ounce) tomato sauce

2 tablespoons New Mexican chili powder

2 tablespoons unsweetened cocoa powder

Sour cream and hot sauce for serving

Preparation

Set Sun Oven out to preheat.

Combine all the ingredients in a large pot, cover and cook in the Sun Oven until the flavors have blended, about 1 hour. Ladle in to bowls and top each serving with a dollop of sour cream and a dash of sour cream.

Makes 4 to 6 servings.

Sun Oven Chili with Tempeh

Tempeh Chili

I’m usually not a fan of substitute meat products but recipes that include tempeh have been catching my attention lately. It has a mild flavor and firm texture that I actually like. Many supermarkets now carry it. Look for it near the tofu.

Chili con Tempeh

Ingredients

2 tablespoons vegetable oil

2 red onions, thinly sliced

8 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

3 cups previously cooked red kidney beans

1 (8-ounce) package tempeh, crumbled

1 cup vegetable broth

3 small carrots, quartered lengthwise and thinly sliced

1 red bell pepper, seeded and diced

1 zucchini, quartered lengthwise and thinly sliced

1 cup frozen corn kernels

1/2 teaspoon salt

1/8 teaspoon cayenne

1 cup fresh cilantro leaves

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large pot over medium heat. Add the onions and cook, stirring often, until soft, about 5 minutes. Stir in the chili powder and cumin. Add the tomatoes, beans, tempeh, broth, carrots, bell pepper, zucchini, corn, salt, and cayenne. Cover and cook in the Sun Oven until the vegetables are soft and the flavors have blended, 1 to 1 1/2 hours. Stir in cilantro just before serving.

Makes 6 servings.

Green Solar Chili

Like any stew, chili is an ideal candidate for Sun Oven cooking. This thick and hearty chili is a crowd pleaser. Any leftovers can be used to make huevos rancheros for a relaxing weekend brunch or quick weeknight dinner.

Sun Oven Southwestern Green Chili

Ingredients

3 pounds pork shoulder roast, trimmed and cut into 1-inch pieces

4 cups previously cooked pinto beans (or two 16-ounce cans drained)

2 (11-ounce) can tomatillos, drained and coarsely chopped

2 (10-ounce) cans green chile enchilada sauce

2 (4.5-ounce) cans diced green chile peppers

2 small onions, chopped (about 1 cup)

Read more »

Sun Oven Vegetarian Chili with Chard

Swiss chard has been on sale lately at my local grocery store. It happens to be one of my favorite vegetables and I’m always looking for new ways to cook it. I adapted this vegetarian chili recipe from one I found on epicurious.com. Previously cooked dry black beans can be used instead of canned. If you’re not going to serve straight out of the Sun Oven wait until mealtime to add the chard. When you’re ready to eat, gently bring the chili to a simmer on the stovetop, stir in the Swiss chard and let it cook for about 4 minutes.

Solar Black Bean Chili with Butternut Squash and Swiss Chard

Ingredients

2 tablespoons olive oil

2 onions, chopped (about 2 and 1/2 cups)

3 garlic cloves, chopped

Read more »

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