I love smoky flavors. The deep, toasty scent and aroma of smoked foods transport me to chilly evenings when the breeze is heavy with the scent of woodsmoke and fallen leaves. Last week’s heat wave in Durham could be the reason I’ve found myself craving smoky dishes lately!
Today’s chili recipe, which is very loosely based on this one from Connisseurus Veg, is a snap to put together. If you’ve been curious about tempeh but haven’t taken the plunge yet, this is a great starting point. This chili is dairy-free and can be made gluten-free if you buy wheat-free tempeh and make sure your broth doesn’t contain gluten.
If you want the recipe only slightly smoky, use the first version of each ingredient listed. If you want a deeper smoky flavor, use some or all of the ingredient versions in parentheses below.
You will need:
2 Tbsp vegetable oil
1 8-oz package tempeh, cut or crumbled into chunks [I used Lightlife three-grain tempeh]
4 garlic cloves, minced
1 16-oz jar salsa (use chipotle salsa for smokiness)
1 tsp onion powder (toasted onion powder)
1 14-oz can diced tomatoes (fire-roasted)
1 15-oz can pinto, kidney, or black beans, drained [I used a mixed can of all three types]
3 sun-dried tomatoes, minced
1/2 Tbsp chili powder
1 tsp smoked paprika
3/4 cup corn kernels (roasted corn)
1 cup water or vegetable broth
Add vegetable oil to a stockpot and turn heat to medium. Once the oil is hot, add the tempeh pieces and saute for about 5 minutes, trying to brown it on all sides.
Add the minced garlic and saute for another minute.
Stir in all the remaining ingredients (If your corn is frozen, don’t bother to thaw it first) and increase the heat to medium-high. Once the mixture boils, lower the heat and simmer for 15-20 minutes, or until the chili is nice and thick.
Season with salt and pepper. Serve with your favorite chili toppings: Cheese (vegan or not), avocado, cilantro, scallions, or crushed tortilla chips!
This chili is very filling, and it freezes well too!