Fall Vegetable Three Bean Chili with Barry’s Tempeh

We demoed this recipe at yesterday’s Health and Harvest Fair in Prospect Heights. It was a big hit. There are a lot of ingredients and a few different steps, but it’s basically a one pot dish and it just gets better the day after. Simmering the tempeh in the tamari, ginger and garlic gives it a rich flavor and the texture of the tempeh makes it really satisfying in the chili. You’ll notice there’s no salt added because the tempeh is already salty from the tamari. If you leave that out, just add salt to taste towards the end. The fall vegetables give this chili a wonderful sweetness that balances everything out. Enjoy! Fall Vegetable Three Bean Chili with Barry’s Tempeh

Makes about 3 quarts (12- 1 cup servings) – you want leftovers!

  • 1 cup dried Cannellini or Borlotti Beans (or 2 1/2 to 3 cups cooked/canned beans)
  • 1 package (8 oz) tempeh, diced medium
  • ¼ cup wheat free tamari (can substitute your preferred brand of soy sauce)
  • 1 large garlic clove mashed
  • 1 large piece of peeled ginger
  • 1 cup water
  • 2 tablespoons olive oil
  • 2 large yellow onions, medium dice
  • 1 red, green or purple pepper, medium dice
  • 1 medium butternut squash, medium dice
  • 1 medium rutabaga, medium dice
  • 3 cloves garlic, minced
  • 1 jalapeño seeded and minced
  • 1 Tablespoon olive oil
  • 1 tablespoon cumin
  • 2 tablespoons chili powder
  • 1 tablespoon oregano
  • 1 tablespoon black pepper
  • 15 oz can pinto beans, drained and rinsed
  • 15 oz can garbanzo beans, drained and rinsed
  • 15 oz can black beans, drained and rinsed
  • 28 oz can diced tomatoes
  • 16 oz box of veg stock, low sodium
  • Juice of 1/2 a lemon

Add tempeh in a large frying pan and with water, shoyu, garlic, ginger until it is almost covered. Let simmer over high heat for 15 minutes or until water is absorbed, stirring occasionally. When water is mostly absorbed, mash tempeh with a fork, so it’s crumbly but still chunky, drain any remaining liquid. Lower heat to medium and add 2 teaspoons olive oil , saute for 15 more minutes until slightly crispy.

In a large pot, saute onions, peppers, and vegetables over med-high heat, until tender and soft (15-20 minutes) stirring occasionally. Add garlic, chili and spices and saute a minute more. Add ½ box veg stock and  cook for 2 minutes. Add beans, tomatoes, remaining stock, and tempeh. Lower heat to medium, stir it up and cover for 20 minutes, stirring occasionally. Uncover and cook 30 more minutes stirring occasionally.

Garnish with green onions, thick yogurt, red onions, avocado or any of your favorite chili toppings.