Tex Mex Tempeh and Bean Chili

Tex Mex Tempeh and Bean Chili

We were going for a deeply spiced, hearty chili, and we think we nailed it with this Tex Mex Tempeh and Bean Chili!  Leftovers the next day – lunch couldn’t come soon enough!  We ate this with saltine crackers and cornbread.  We’ve also perfected our cornbread recipe, which we make in a cast iron skillet!  WINNER!


Tex-Mex Tempeh and Bean Chili
Course: Main Course
Ingredients
  • 8 oz package of tempeh cut into 1/2 inch cubes
  • 2 15 oz cans kidney beans
  • 1 28 oz can whole tomatoes chopped coarse, juice reserved
  • 1 28 oz can tomato sauce
  • 1 large onion diced
  • 1 red bell pepper diced
  • 1 green pepper diced
  • 3 cloves garlic minced
  • 4 tablespoon chili powder
  • 2 tablespoo ground cumin
  • 3 teaspoon smoked paprika
  • 2 teaspoon coriander
  • 1/2 teaspoon cayenne
  • Salt
Instructions
  1. Sauté onions, peppers, and spices on medium heat in a large Dutch oven or pot until softened, 7-8 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  2. Add tomatoes and 2 tsp salt, and bring to a simmer. Cover and simmer on low for 30 minutes. Add tempeh and beans, cover, and continue to cook for another 30 minutes.
  3. Serve with your favorite toppings.

Vegan Cornbread

Vegan Cornbread this with a plant-based twist to omit the oil.  

Course: Side Dish
Ingredients
  • 2 tablespoons ground flax seeds
  • 6 tablespoons water
  • 1 cup all-purpose flour (or spelt flour)
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 1 cup unsweetened oat milk (or another unsweetened non-dairy milk)
  • *1 cup of corn blended in blender or with an immersion blender until chunky puree ( add small amount of water as needed to mix)
Instructions
  1. Preheat oven to 425°F
  2. Place 9" cast iron skillet in oven to preheat (or you can bake in 8" square baking dish - sprayed or lined to avoid sticking. Don't preheat the baking dish)
  3. Bring the water and flax to a simmer in a small saucepan.

  4. Simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside

  5. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
  6. Add non dairy milk to the corn purée to measure 1 1/4 C total.

  7. Whisk the ground flaxseed mixture into the soy milk and corn puree.
  8. Take the cast iron skillet from the oven and wipe with oil to season and prevent sticking - wipe away excess.
  9. Fold liquid ingredients into dry, just until smooth (do not overbeat.)
  10. Turn into the prepared skillet (or baking dish). Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
  11. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.

Let us know how you like it.  Tag @ veginspired #veginspiredfoodie on Instagram or leave a comment below! 

Live VegInspired!

XO, 

John & Kathy 

 

 

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