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)
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
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.