Tempeh Chili
So since my first foray into tempeh was very successful, I decided to give it another try in a different dish. I was googling "tempeh" to find some different recipes and chili is one of the most common uses. I figured I'd follow the flow and try it.

Once again, I was not disappointed. The tempeh, when grated, almost tastes and looks like rice, so even non-vegetarians will find this hearty and satisfying. My roommate, who isn't completely sold on the whole tempeh thing, gave this recipe 2 thumbs up. As with almost all chilis, flavors improve overnight, so this is perfect for packing into lunches.



Tempeh Chili

1 (8 oz) pkg tempeh

Marinade
2 tbsp soy sauce
2 tbsp water
1 tbsp Lousiana-style hot sauce
1/4 tsp garlic powder
1/4 tsp onion powder
1 tbsp sesame oil

4 tbsp oil
4 cloves garlic
1 cup onion, chopped
1 tsp Italian seasoning
1 tsp mustard powder
1 tsp cumin
1 tbsp chili powder
1 tsp salt
1/4 tsp freshly cracked pepper
2 (14.5 oz) cans diced tomatoes with green chilies
1 (15 oz) can black beans
1/2 c water

In large ziploc bag, combine all marinade ingredients. Add tempeh, seal bag, and refrigerate for 1-8 hours (or longer). Grate tempeh with large grater and place into medium bowl with remaining marinade. Heat olive oil over medium-high in large pot. Add garlic and onion, and saute until almost tender, about 5 minutes. Add Italian seasoning, mustard, cumin, chili powder, salt, and pepper, and stir for 30 seconds. Add tomatoes, beans, tempeh, and water. Stir well, bring to a boil, then lower heat. Simmer, uncovered, stirring frequently, for 30-45 minutes, until chili is thickened. Serve and enjoy!