Fire-roasted black bean chili
Ingredients
- 8 oz block tempeh
- 1 tbsp olive oil
- dash paprika
- dash chili powder
- dash chipotle
- pinch salt
- 1 yellow onion
- olive oil or broth (for sauteing)
- 3 minced garlic cloves
- 1.5 tsp paprika
- 1.5 tsp cumin
- 0.75 tsp chili powder
- 0.5 tsp chipotle
- 2 tbsp tomato paste
- 14 oz can fire-roasted tomatoes
- 15 oz can black beans or 1.75 cups cooked beans
- 0.5 cup reserved bean liquid
- veggie broth (optional)
Preparation
Boil an 8 oz block tempeh for about 3 minutes. Strain and rinse under cold water. Use hands to crumble into ground ‘meat-like’ pieces.
Add 1 tbsp olive oil, dash paprika, dash chili powder, dash chipotle and pinch salt. Rub tempeh to coat with olive oil and spices.
Bake on lined sheet at 375F until a little crispy.
Meanwhile, sauté 1 yellow onion in a little olive oil or broth for about 5-7 minutes until translucent.
Add 3 minced garlic cloves, 1.5 tsp paprika, 1.5 tsp cumin, 0.75 tsp chili powder, 0.5 tsp chipotle. Sauté another 30 seconds until fragrant.
Add 2 tbsp tomato paste and 14 oz can fire-roasted tomatoes. Stir to incorporate.
Optional: blend half of sauce until smooth and return to saucepan.
Strain 15 oz can black beans, reserving liquid. Add canned beans to saucepan along with 0.5 cup reserved can liquid.
Mix in tempeh crumbles (optional).
If you didn’t add tempeh, use side of a spatula to mash some of the beans while cooking to thicken the chili.
Simmer about 15 minutes, adding more bean liquid or veggie broth as needed.
