Tempeh Chili with Vegetables (Vegan)
The days are getting cooler. Where I live, in the highlands of Guatemala, cooler means that the temperature outside has dropped from 78 degrees F to 68. Brrrr. Time to make my favorite tempeh vegetable chili!
In addition to being hearty and satisfying, this chili is packed with nutrition. It’s a sneaky way to get more vegetables into those picky eaters who only eat vegetables when they’re not recognizable as vegetables (my daughter was one of those).
This recipe is a great way to use leftover beans, grains, or vegetables: if you’re using leftover grains or vegetables, add them at the end of cooking. Adapt the recipe to whatever you have on hand. Mushrooms are an excellent addition: sauté them with the onion until the juices have mostly cooked away before adding the tempeh.
I make my chili in an Instant Pot, so it’s easy to put the ingredients together and let the pressure cooker setting do the rest. Like most chili recipes, this one is excellent the second day and it freezes well.
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Hi, Traci.
Marianne from Tzununá here. I’m new to the vegetarian lifestyle and having trouble with lack of flavors, so I came here for help!
I managed to find tempeh at Chalo’s but couldn’t find miso for this recipe. Do you know where I can buy the paste?
Thank you.
Hi Marianne!
Chalo’s also has the miso. It’s in the refrigerator section, usually above the mushrooms. If they’re out, Sandra’s also carried it.
Miso comes in different strengths. Usually Chalo’s has the one with a red label, which is quite hearty. Sometimes they have the one with a yellow label, which is a bit mellower.
Salud Para Vida, the health food store in San Pedro, also carried miso.