Winter Cooking with Hanna | Tempeh Chili
Join Hanna as she makes Mark Bittman's Black Bean Tempeh chili, a hearty dish perfect for warming up on a winter's day
Ingredients:
2 heads of garlic
3 tbsp extra virgin olive oil, plus more for coating garlic
8 oz crumbled tempeh
2 medium onions, chopped
1/4 cup honey or 2 tbsp sugar
3 medium carrots, chopped
2 tbsp chili powder
2 to 5 canned chipotle chilies, chopped with some of their adobo, to taste
3 tablespoons tomato paste
4 cups chopped ripe tomatoes (about 2 lbs whole; canned are fine; don't bother to drain them)
2 cups vegetable stock or water
1 cup dried black beans, preferably quick-soaked
Salt and freshly ground black pepper
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Tempeh Chili Recipe
#chili #chilirecipe #homemadechili
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HOW TO COOK TEMPEH & the secret to making it taste good + recipes!
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Today I'm sharing all things TEMPEH! Maybe you've heard it's a yummy vegan protein source?! If you're a beginner when it comes to plant-based vegan cooking and cooking vegan proteins, this video is for you! There is a secret to cooking tempeh that tastes delicious so I wanted to fill you guys in! The best way to cook tempeh is to boil it first in broth, then either bake, pan fry, or crumble it. I show you three healthy tempeh recipes with those cooking methods. These easy recipes are favorites in our house!
In this tempeh tutorial, I also go over the nutritional benefits of tempeh because it is packed full of protein, fiber, and healthy fats that's great for gut health and keeping us full and satisfied. Tempeh is different from tofu because it includes the whole soy bean, so it's a bit less processed.
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I’m Jordan, and I’m a lover of all things holistic health and wellness. I upload weekly lifestyle videos about:
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#tempeh #veganprotein #plantbased
Let’s make some Tempeh Chili! #homemade #vegetarianfood #vegetarianrecipes #chili
Easy to Make Tempeh and Black Bean Chili
Tempeh and Black Bean Chili
2 (8 ounce pkg) Tempeh
1Tablespoon olive oil
1/4 teaspoon crushed red pepper
5 cloves garlic, minced
1 medium onion, chopped
1 green bell pepper, chopped
1 1/2 cups cremini mushrooms diced (7 to 9 with stems)
1 (14 1/2 ounce can) Mexican Stewed Tomatoes, pulsed
2 (15-ounce cans) black beans, drained and rinsed
3 tablespoons chili powder
3 Tablespoons Marukan Seasoned Gourmet Rice Vinegar
1/3 cup chopped fresh cilantro
Cube and steam tempeh over boiling water 15 minutes. Set aside. In a 5-quart saucepan, heat oil and crushed pepper over medium-high heat, 1 minute. Add garlic, onion and bell pepper. Sauté 3 minutes, stirring frequently. Crumble tempeh into the pan, add beans and mushrooms. Reduce heat to medium and cook 5 minutes, stirring occasionally. Pulse stewed tomatoes, briefly in a small blender and add to the pan with chili powder, rice vinegar, and cilantro. Reduce heat and simmer for 15 minutes.
Nutrition Analysis per serving 2 1/2 cups
Calories 165, Protein 11g, Carbohydrates 21g, Fiber 11g, Fat 5g, Cholesterol 0.0mg, Calcium 43 mg, Sodium 307mg
Marie Oser is a best-selling author, writer/producer, and host of VegTV. Her latest book is The Skinny on Soy. Follow Marie on Facebook and Twitter