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Vaquero Bean and Tempeh Chili

From The Great Vegan Bean Book, by Kathy Hester Note: I was given a complimentary copy of this book to review. The opinions expressed are entirely my own. This chili has a very rich, dark flavor from the combination of chiles. If you decide to buy heirloom beans from Rancho Gordo, be sure to order some of their yummy chili powders.
Print Recipe

Ingredients
  

  • 2 tablespoons olive oil *use water or broth
  • 1/2 small onion minced
  • 3 cloves garlic minced
  • 8 ounces 225 g soy tempeh, diced (**use seitan)
  • 6 cups 1500 g cooked Vaquero beans or 3 cans (15 ounces, or 420 g each) pinto or black beans, rinsed and drained
  • 1 cup 235 ml water
  • 1 can 14.5 ounces, or 406 g diced tomatoes or 1 1/2 cups (270 g) chopped fresh
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon pasilla chile powder
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/4 to 1/2 teaspoon chipotle powder
  • Salt smoked or plain
  • Vegan sour cream **or Cashew Cream for serving

Instructions
 

  • Heat the olive oil in a large saucepan over medium heat.
  • Add the onion and sauté until translucent, about 5 minutes.
  • Then add the garlic and sauté for a few more minutes.
  • Add everything else except the salt and sour cream.
  • Cook over medium heat and turn to low as soon as it starts to simmer.
  • Cover and cook for 30 to 40 minutes, until piping hot.
  • Taste and season with salt. Serve topped with vegan sour cream.

Notes

gluten-free, oil-free option*, soy-free option**
Serving size: 1 1/2 cup Calories: 347.3 Fat: 8.4 Saturated fat: 1.4 Carbohydrates: 51 Fiber: 15.9 Protein: 20 Cholesterol: 0