Email to Cat      

Vegetarian Chili

Source of Recipe


From "The Complete Cooking for Two Cookbook"



List of Ingredients



• 1 Tbsp vegetable oil
  
• 1 small red, green, or yellow bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
  
• 1 small onion, chopped fine
  
• 1 Tbsp chili powder
  
• 2 garlic cloves, minced
  
• 1 to 2 tsp minced canned chipotle chile in adobo sauce
  
• 1 tsp ground cumin
  
• Salt
  
• 1 cup water
  
• 1 (28-ounce) can crushed tomatoes
  
• 1 (15-ounce) can kidney, black, or pinto beans, rinsed
  
• 1 (8-ounce) package tempeh, crumbled
  
• 2 Tbsp minced fresh cilantro
  






Instructions



1. Heat oil in medium saucepan over medium heat until shimmering. Add bell pepper, onion, chili powder, garlic, chipotle, cumin, and 1/2 teaspoon salt. Cook, stirring often, until vegetables are softened and spices are fragrant, about 5 minutes.
   
   
2. Stir in water, scraping up any browned bits. Stir in tomatoes, beans, and tempeh and bring to a simmer. Cover, reduce heat to medium-low, and simmer, stirring occasionally, for 30 minutes.
   
   
3. Uncover and continue to simmer, stirring occasionally, until vegetables and tempeh are tender and chili is slightly thickened, about 15 minutes. (If chili begins to stick to bottom of pot, stir in 1/4 cup water.) Stir in cilantro and season with salt to taste. Serve.
   
   Serves 2