Tempting Tempeh Chili

“Tempting Tempeh Chili”, (page 300), takes a vegan approach to traditional meat-and-bean chili, with tempeh stepping in for the carne. The traditional flavors of chili (chili powder, oregano, cumin, garlic) are combined with pre-cooked tempeh, pinto beans, onion, and bell pepper, then mixed with crushed tomatoes. The chili is simmered for 45 minutes to blend and develop the flavors (and I find setting the completed dish aside for a couple of hours further improves both texture and flavor), then topped with minced fresh cilantro. If you haven’t cooked with tempeh before, this would be a good introductory exploration. The recipe is easy to follow, and the flavors of the chili are readily absorbed by the tempeh. Don’t forget to pass the toppings at the table. I used hot sauce (the recipe as written has very little spice heat), fat free plain yogurt (in place of sour cream) and diced red onions. Warm corn tortillas, or fresh cornbread as the recipe notes suggest, would both make good side dishes. The one tablespoon of olive oil for sautéing the veggies was easily omitted, and I didn’t have to change anything else in this recipe.

Keeping it “McDougall Friendly” check list:

• Omit the oil when sautéing the veggies. Use a nonstick skillet, and replace the oil with water or broth.