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!

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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

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.
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.
Serve with your favorite toppings.

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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

Preheat oven to 425°F
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)
Bring the water and flax to a simmer in a small saucepan.
Simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
Add non dairy milk to the corn purée to measure 1 1/4 C total.
Whisk the ground flaxseed mixture into the soy milk and corn puree.
Take the cast iron skillet from the oven and wipe with oil to season and prevent sticking - wipe away excess.
Fold liquid ingredients into dry, just until smooth (do not overbeat.)
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.
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.