September 21, 2010
Outstanding Vegan Chili
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 :)
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I actually had this with a Gavi di Gavi and it was a really nice pairing.