Tempeh Chili – Gluten Free

Tempeh ChiliGluten Free Tempeh recipes

2 block Tempeh (Diced)Tempeh Chili - Gluten Free
1 Large Carrot (diced)
1 Red Pepper (Diced)
1 Green Pepper (Diced)
1 large Onion (Diced)
2 cloves Garlic
3 tbsp Olive oil
1 8oz can diced Tomatoes
1 4 oz can green Chili’s
1 Can Chili beans (Pinto, Black & Kidney)
1/4 cup Vegetable broth
1 Tbsp Chili powder
1 tsp Cumin
1 tsp Oregano
1/4 tsp Cayenne (optional)
2 tbsp wheat-free Soy Sauce
1/4 cup Fresh Cilantro chopped
Salt & Pepper to taste

Brown the tempeh in a medium sized skillet with 1 tbsp of olive oil. Add 2 tbsp of soy sauce and continue browning until the soy sauce is thick and sticky. Remove from heat and set aside.

In a large pot saute the onions, peppers, carrot and garlic in remaining olive oil until slightly soft. Add the tempeh and all remaining ingredients aside from the cilantro, salt and pepper.
Simmer for 45 min stirring regularly. When most of the liquid is absorbed and chili is nice and thick add salt and pepper and chopped cilantro.

If you prefer a really spicy chili you can add additional hot peppers. This recipe is a little tame, we took the spice level down a notch for the kiddies.

I like to serve this chili with blue corn chips and/or Rice then topped with Daiya cheese. :)

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