Later On

A blog written for those whose interests more or less match mine.

Tempeh chili

with 2 comments

Made this tonight: Sauté 1.5 onions (that’s what I had: one large red onion, 1/2 sweet onion) and this tempeh (sliced into slabs, then across into rectangles) in 2 Tbsp bacon fat (or olive oil).

I then added 8 cloves minced garlic, salt, lots of freshly ground black paper, 1.5 Tbsp ancho chili powder, 1.5 Tbsp ground cumin, 2 Tbsp Mexican oregano, and 2 tsp thyme and sautéed that for a while.

Then I added black beans that I had cooked (1 c dried Black Valentine beans, simmered for a little over an hour without pre-soaking them, and then drained when they were done), along with one 14.5-oz can diced tomatoes, 1 can Ro-Tel Original tomatoes with green chili, one 7-oz can Ortega Fire-Roasted diced green chiles, about 1 Tbsp liquid smoke, 2 tsp soy sauce, and 2 tsp rice vinegar. I simmered that covered for 30 minutes.

Tasty served with grated cheese on top.

Written by Leisureguy

31 August 2015 at 6:38 pm

Posted in Food, Recipes & Cooking

2 Responses

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  1. **Licks lips, and has foodgasm! 😀


    Miss Dinie

    31 August 2015 at 6:40 pm

  2. BTW, this is not particularly hot, though it does have some spiciness. The Wife cannot eat really spicy food. You could kick this up by adding 2 tsp of chipotle powder (or mince a couple of chipotles canned in adobo sauce).



    31 August 2015 at 7:48 pm

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