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
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
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.