Wednesday, October 28, 2009

High Protein Vegan Chili

This chili recipe comes from the wonderful cookbook, A Year in a Vegetarian Kitchen, by Jack Bishop. My sister gave me this cookbook last year as a Christmas gift.

I ended up doubling the chili recipe. As a result, I ended up with way more chili that I expected and have been eating it for dinner the last four days. While the recipe suggests serving the chili with sticky rice, I've been serving it over pasta. This is the way I ate chili back in the days when I was a broke-ass student at  Boston College Law School. Canned chili over pasta - a hearty meal for under $3.

Vegan Chili
Serves approximately 4-6
  • 2 tablespoons canola oil (I used extra virgin olive oil)
  • 2 medium onions, finely chopped
  • 4 medium garlic cloves, minced
  • 1 small canned chipotle chili in adobo sauce, minced, plus 2 teaspoons adobo sauce (I buy a small can of this brand)
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 8-ounce packages of tempeh (I used Organic Garden Veggie Tempeh)
  • 2 15-ounce cans dark red kidney beans, raised and drained
  • 1 28-ounce can diced tomatoes
  • 1 12-ounce bottle beer (I used Amstel light)
  • Lime wedges for garnish (I skipped)
In a dutch oven, heat the oil over medium heat. Add the onions and approximately 1/2 teaspoon of salt and cook until the onions become soft, about 5 minutes, while stirring occasionally. Next, add the garlic, chipotle chili, adobo sauce, the dried spices and continue cooking, stirring often, for about 2-3 minutes.

Using your fingers, crumble the tempeh into the pot. Add the beans, tomatoes, beer, and about a 1/2 teaspoon of salt. Bring to a boil. Reduce the heat, cover, and simmer for about 30 minutes.

Remove the cover and continue simmering until the chili is thick, about 30 minutes. Add additional salt, to taste, and serve.

As most of you probably already know, homemade chili tastes even better the next day. In this case, the sauce thickens overnight and the tempeh continues to absorb the flavors of the sauce. Yum!


The Cooking Photographer said...


Jack Bishop is one of my favorite cooks/authors. Your sister must love you!

For years I was a vegetarian, and his work inspired me. I am so glad to see you are using his work.

Your food looks amazing. I hope things slow down for you so you can start cooking the good stuff again!


Anonymous said...

Great recipe. I have made a twist and use it to serve my potato slices. Tastes great. Thanks.