The flexitarian prescription

Not going to lie … the whole idea of eating something made from fermented soybeans just doesn’t appeal to me. Like not even a little. What can I say, I’m kind of a wimp when it comes to trying new things … alas, as Eric likes to point out every now and then, I’m “evolving” and so I’ve expanded my palate to include things I never would have tried before (before the “evolving,” that is). Case in point. Tempeh.

Tempeh is a strange looking, high-protein, vegan alternative for meat. Well, at least I know a lot of people who substitute it for meat in recipes (like the one below). It has a nutty flavor, a solid consistency, and when sauteed in a little sesame oil is downright delicious. So, give it a whirl and see what you think … honestly, this chili-like recipe is super yum but if it’s a bit much during the warmer months so I suggest simply sautéeing over high heat in sesame oil for about ten minutes, turning as you go. Serve with rice and a few veggies and you’re good to go 🙂

TEMPEH CHILI

PREP TIME: 15 minutes | COOK TIME: 35-40 minutes

• One 12-oz package tempeh, cut into ½ inch cubes
• 2 Tbs olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 jalapenos, minced (or a small can is good too)
• 1 green bell pepper, diced
• 12 ounce can of green chilies, diced
• 2 Tbs chili powder
• 1 tsp cumin
• 1 tsp coriander
• 2, 15 ounce cans of red kidney beans
• 2-3 cups water, depending on how thick you like your chili
• 1 can diced tomatoes and juice

Heat oil in Dutch oven, brown tempeh for 10-15 minutes. Add onion, garlic, jalapeno and green chilis over medium high heat and sauté for 5 minutes. Add dry spices and cook for another 5 minutes. Add water, canned tomatoes, beans and cooked tempeh. Simmer for about 30 minutes. And that’s all folks! Enjoy!