September 21, 2010

Outstanding Vegan Chili

So I'm trying more and more vegan dishes.  Both Chris and I are trying to make a greater part of our diets totally vegan without any animal proteins.  Not to say that I wouldn't have a hamburger and indulge in scrambled eggs and pancakes on Sunday mornings.  It's more of a conscious effort to eat less animal - again something you'll be hearing about over time.
Last night I made this chili and I have to say it was totally outstanding and I can't wait to have it for lunch today because the flavors will be even more vibrant!  This also has a whole package of baby spinach hidden - you'll never taste it!
It's super easy and I'd recommend it to anyone - even you carnivores! 

1 onion roughly chopped
LOTS of garlic roughly chopped - I think I used 8 cloves?
chili powder -LOTS I used about 4 or 5 tablespoons, be liberal
red pepper flakes
salt and pepper to taste
1 block tempeh - I used the veggie kind roughly pulled apart
herbs - you can pull whatever you have in your garden - basil, cilantro use what you like
1/2 small can tomato paste (you can freeze the rest for later in a zip lock baggie)
1 large can diced marzano tomatoes
1 package baby spinach
1 cup water
Avocado sliced for the top

Brown rice cooked to package directions

Heat olive oil over medium heat
Saute onion untill golden brown add garlic and saute untill brown
Add tempeh and salt and pepper to taste
Push onions aside and add tomato paste to center of skillet or pot, let the paste caramelize for a minute or two.
Stir in can of diced tomatoes, herbs and water
Add chili and red pepper flakes
Stir together and bring to a slow boil
1 can beans - your preference red or black
Stir in spinach, cover and simmer for and hour or so.

I served this over brown rice with avocado on top.  The avocado gave a lush creaminess and I didn't even miss the cheese!  By the way I totally forgot to add my beans into this and didn't even notice :)

If you like this and my other posts please support me in Food Buzz's competition to be the next food blogger, it would mean the world!!

I actually had this with a Gavi di Gavi and it was a really nice pairing.

10 comments:

  1. Sounds fantastic. I love chilis, there are so many combinations of ingredients you can use to make a terrific chili.

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  2. Wow! How yummy! Your chili looks and sounds so great! :-)

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  3. I really am intrigued by the combination of avocado and chili.

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  4. looks and sounds yummy!

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  5. This looks fab- Nice recipe!

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  6. Yes the avocado and chili are excellent together!!

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  7. I love meatless chili and this looks scrummy

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  8. I am sure i will make this in the next few days. I'm new to tempeh...first time last week but love the sounds of your recipe. Thanx

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  9. Lauren, I am always looking for vege chili recipes and this one sounds great. Will try tomorrow night with kidney beans and herbs from our container garden. For the wine I intend to finish an Estate Grown Old Vine Zinfandel from Abundance Vineyards.

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  10. This sounds great. It is so nice that the weather is cooling down. I'm ready to make chili, soups and stews.

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