Chili with tempeh
4 servings
40 minutes
Chili with tempeh is a bold combination of Mexican flavors and Indonesian fermented tempeh tradition. The dish features a rich aroma of spices, where the heat of chili peppers harmonizes with the depth of dark beer and the sweetness of maple syrup. The tomato base adds thickness to the dish, while fresh cilantro completes the composition with a bright herbal accent. Tempeh, gently fried to a golden crust, becomes an ideal protein addition. This chili not only warms but also delights with its rich flavor, perfectly pairing with Mexican tortillas or fresh bread. Historically, Mexican cuisine is known for its spiciness and use of local ingredients, and adding tempeh to chili offers a modern take on a traditional recipe, creating a unique culinary adventure.
1
Heat 1 tbsp of olive oil in a large skillet over low heat. Add onion, carrot, and 1 tbsp of garlic, sauté for 5 minutes until the onion is soft. Add celery, bell pepper, and chili, sauté for another 5 minutes until the bell pepper is cooked.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Carrot: 2 pieces
- Finely chopped garlic: 5 clove
- Celery stalk: 2 pieces
- Red sweet pepper: 1 piece
- Chili powder: 2.5 teaspoons
2
At the same time, puree the tomatoes with juice in a blender until smooth. Add the resulting puree, tomato paste, cumin, oregano, 1 tsp of dried chili, and 2 cups of water to the onion mixture. Season with salt and pepper to taste. Cover with a lid, reduce the heat to low, and let it simmer for 15 minutes, stirring occasionally.
- Tomatoes in their own juice: 440 g
- Tomato paste: 180 g
- Ground caraway: 2 teaspoons
- Dried oregano: 2 teaspoons
- Dried red chili: 0.5 teaspoon
- Chili powder: 2.5 teaspoons
- Finely chopped garlic: 5 clove
- Chopped cilantro (coriander leaf): 0.5 glass
3
Blend the tempeh with the remaining 2 tsp of garlic and 1/2 dried chili. Season with salt and pepper to taste. Heat 1 tbsp of olive oil in a pan over medium heat. Add the tempeh crumbs and sauté for 5 minutes until golden brown. Pour in the beer, maple syrup, tempeh mixture, and tomatoes. Stir occasionally and let simmer uncovered for 15 minutes until thickened. Add cilantro.
- Tempeh: 240 g
- Finely chopped garlic: 5 clove
- Dried red chili: 0.5 teaspoon
- Olive oil: 2 tablespoons
- Dark beer (stout/porter): 330 ml
- Maple syrup: 2 teaspoons
- Tomatoes in their own juice: 440 g
- Chopped cilantro (coriander leaf): 0.5 glass
