A Southwestern favorite gets an infusion of Far Eastern flair in this cholesterol-free, vegan chili recipe.
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 / Far East meets Southwest in this daring version of a well-loved classic. Tempeh, a high-protein fermented soybean cake, is an Indonesian staple; substitute ground beef if you prefer. White-corn masa harina (“dough flour”) is a traditional thickener; though optional, it adds flavor and complements amino acids that some beans lack, making a complete protein. Top with chopped red or spring onions and grated cheese.
8 ounces tempeh
3 tablespoons extra-virgin coconut oil
1 medium yellow onion, diced
2½ cups chopped tomatoes (fresh, or one 28-ounce can or jar)
3 tablespoons chili powder
2 tablespoons white-corn masa harina (optional)
1 (14-ounce) can red kidney beans, rinsed and drained
1. Cut tempeh into three to four strips and pulse in a food processor until chopped to a very coarse meal texture, or process through a meat grinder, fitted with the coarse blade.
2. Place a 2-quart saucepan over high heat and add coconut oil. When completely melted, add onion and stir until softened. Add ground tempeh and stir until mixture is dry and begins to stick. Add chopped tomatoes, stirring to loosen any bits from pan bottom. Stir in chili powder, salt to taste, and bring to a boil. Reduce heat to maintain a steady simmer, cover, and cook for about 10 minutes.
3. If using masa harina, combine with about ¼ cup cold water to form a thin, watery paste and add to chili. Stir to combine well and cook for about 2 minutes, until mixture thickens slightly. Drain beans thoroughly and add to chili. Warm through and serve.
PER SERVING: 334 cal, 17g fat (3g mono, 3g poly, 11g sat), 0gm chol, 18g protein, 6g carb, 8g fiber, 79mg sodium