RECIPE Fridays: #4 - Vegetarian Chili

This is a nice spicy, low-fat, very low-refined carbs (is Tempeh a refined carb? Don't think so...If not, then this is a zero-refined-carb recipe) Vegetarian Chili. This is a variation on many, many veggie chili recipes--some of which call for either textured vegetable protein or soy 'meat.' I use Tempeh in place of those items; you could also used diced and sauteed fresh mushrooms.

You will need: 1 cup of water; 1 chicken or vegetable bouillon cube; 1 28 oz. can of Diced, Peeled Tomatoes; 1 15 oz. can of Black Beans; 1 15 oz. of Red Kidney Beans; 1 small onion; about 15 small cubes (half-inch width) of Tempeh; 1 large Red Pepper, diced; spices: cumin, chili power, cayenne, pepper, salt, paprika, Worcestershire sauce. 

Frying Onions, Red Peppers and Tempeh

1. Cut up and fry the Tempeh with a little olive oil and Worcestershire Sauce. Cut up and fry in a separate skillet the Red Pepper and Onions.

2. Take a 4 quart pot, fill with one cup of water and the bouillon cube, bring to a simmer.

3. Add the tomatoes, beans and as much of the spices, to taste, as you like. Continue simmering, while stirring occasionally.

4. Finish frying the tempeh, onion and peppers. Make sure the tempeh, onion and peppers have a tiny bit of char on some of the pieces.

5. Add the tempeh, onion and peppers to the main pot; stir, and let simmer on the lowest possible heat for another 15 minutes, stirring occasionally.


Turn off heat. Let the chili sit, settle, mingle flavors and congeal a little to reduce the liquid component. It's best if you refrigerate in the same pot overnight, then spoon into a bowl and microwave that on a low setting for three minutes to warm up. Enjoy.