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Tempeh Chili

  By Kris Giovanini  ,

October 26, 2015

This hearty chili is the perfect one dish meal.

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2 tablespoons olive oil

2 small-medium onions, chopped

2 cups crumbled tempeh (crumble any kind of tempeh)

2 cups liquid vegetarian broth (vegetable or vegetarian “chicken”)

2 cans (15 oz. each) red kidney or pinto beans, with juice (not drained)

2 cans (14.5 oz. each) diced tomatoes, with juice (not drained)

6 tablespoons chili powder (a blended chili powder mix, not ground chilies)

¼ cup tamari, shoyu, or soy sauce

10 (yes, ten!) medium cloves garlic, minced or pressed

2 tablespoons EACH: agave nectar and balsamic vinegar

2 teaspoons sea salt


Heat the oil in a large soup pot over medium-high heat. When the oil is hot, sauté the onions and tempeh in the oil until the onions begin to soften. If necessary add a little of the broth to prevent sticking.

Add everything else (except for the salt) and stir well to combine.

Reduce the heat to medium-low and simmer, stirring often, about 35 minutes.



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