Fire-Roasted Black Bean Chili
Ingredients
- 8 oz tempeh
- 1 tablespoon olive oil
- dash paprika
- dash chili powder
- dash chipotle powder
- pinch salt
- 1 yellow onion
- 3 garlic cloves
- 1.5 teaspoons paprika
- 1.5 teaspoons ground cumin
- 0.75 teaspoon chili powder
- 0.5 teaspoon chipotle powder
- 2 tablespoons tomato paste
- 14 oz can fire-roasted tomatoes
- 15 oz can black beans or 1.75 cups cooked black beans
- 0.5 cup reserved bean liquid
- optional vegetable broth
Preparation
Boil an 8 oz block of tempeh for about 3 minutes.
Strain and rinse under cold water.
Crumble the tempeh into ground meat-like pieces using your hands.
Add 1 tablespoon olive oil, a dash of paprika, a dash of chili powder, a dash of chipotle powder, and a pinch of salt to the tempeh.
Rub the tempeh to coat it with the oil and spices.
Bake on a lined baking sheet at 375°F until slightly crispy.
Meanwhile, sauté 1 yellow onion in a little olive oil or broth for 5-7 minutes until translucent.
Add 3 minced garlic cloves, 1.5 teaspoons paprika, 1.5 teaspoons cumin, 0.75 teaspoon chili powder, and 0.5 teaspoon chipotle powder; sauté for another 30 seconds until fragrant.
Add 2 tablespoons tomato paste and one 14 oz can of fire-roasted tomatoes; stir to incorporate.
Optional: Blend half of the sauce until smooth and return it to the saucepan.
Strain one 15 oz can of black beans, reserving the liquid.
Add the black beans (or 1.75 cups cooked beans) to the saucepan along with 0.5 cup of reserved bean liquid.
Mix in the tempeh crumbles if using.
If tempeh is not added, mash some of the beans with a spatula to thicken the chili while cooking.
Simmer for about 15 minutes, adding more bean liquid or vegetable broth as needed.
