Tempeh Chili with Guacamole

March 4, 2011

Tempeh Chili with Guacamole from Carrie on Vegan | www.carrieonvegan.com

Something cool happened yesterday. I submitted a recipe to one of my favorite blogs: Oh She Glows and it was featured in a post! Angela (the author) is doing a series of vegan recipes from other bloggers and mine was listed here (it’s #18). The mention of my blog resulted in an all-time record number of visits yesterday. So, welcome new readers!

If you’re deciding whether or not to read my blog on a continual basis, I’ll just say that my goal here is to inspire readers to make healthy, plant-based recipes that are low in added fats, sugar and salt. I’ll also add that I’m a student of nutrition currently pursuing my master’s degree in public health nutrition [Editor's note: I completed my MPH in Nutrition degree as of December, 2013]. I try to make my posts (and my recipes) simple because we are all leading busy lives.

Today for lunch I deviated from my usual giant salad and re-heated a tempeh chili I made a few weeks ago. Apparently I never posted this recipe but it’s a good one! I served it with some of the world’s easiest guacamole (see recipe below):

Easy Guacamole from Carrie on Vegan | www.carrieonvegan.com

Tempeh Chili
 
Author:
Recipe type: Main Dish
Serves: 4-6
Ingredients
  • 1 onion
  • 1 red bell pepper
  • 1 cup button mushrooms
  • 3 cloves garlic
  • 2 tablespoons water
  • 8 ounces tempeh
  • 3 cups cooked or canned pinto beans
  • 2 cups low-sodium vegetable broth
  • 1 small bunch fresh parsley
  • 1 cup crushed tomatoes
Instructions
  1. Chop onion and pepper. Slice mushrooms. Mince garlic.
  2. In a saucepan, bring water to a boil. Add onion (setting aside a few tablespoons for topping) and cook over medium heat for 3 to 4 minutes. Add pepper, mushrooms, and garlic. Cook for an additional 3 to 4 minutes or until vegetables are soft. Add another tablespoon water if mixture starts to become dry.
  3. Crumble tempeh and stir into vegetables.
  4. Rinse and drain beans and add to the pan along with broth and crushed tomatoes. Stir to blend. Bring mixture to a boil, reduce heat, and simmer for 8 minutes.
  5. Pull leaves off parsley and chop. Serve chili hot, sprinkled with parsley. Top with avocado and onion or guacamole, if desired.
  6. Alternatively, this chili can be made in the slow cooker. Simply combine all of the ingredients and cook on low for at least 6 hours. When cooking is complete, stir in the fresh herbs and top with guacamole, if desired.
Guacamole
 
Author:
Recipe type: Appetizer or Side
Serves: 6
Ingredients
  • 2 large ripe Haas avocados
  • 2 limes
  • ½ medium red onion
  • 1 Roma tomato
  • ½ small bunch fresh cilantro
  • 1 tablespoon white wine vinegar
Instructions
  1. Halve, pit, and peel avocados. Place in a medium bowl.
  2. Squeeze juice from limes and add to avocado. Mash them together with a fork.
  3. Chop onion and tomato. Add to avocado mixture.
  4. Pull leaves from cilantro and chop. Add to avocado mixture along with the vinegar and stir to combine.

My excitement at my bump in readership today was balanced by the frustration of having to deal with my first self-hosting problem. Running a website isn’t as easy as it looks! :) I’m okay with it though, I love blogging and the challenges that come along with it.

P.S. Is anyone else attending the Vida Vegan Conference in August in Portland, OR? I just bought my ticket and I can’t wait!

P.P.S. Want more of Carrie on Vegan? Connect with me on FacebookTwitterPinterestInstagram, or Google+.

And, if you have an iPhone or iPad, be sure to download my recipe app, Vegan Delish, featuring healthy, whole food recipes made using minimal oil, salt, or added sugars.

{ 9 comments… read them below or add one }

JL goes Vegan March 4, 2011 at 11:20 am

Yay, Carrie! So happy you were featured on OSG and that readers are discovering you (I already know you’re fabulous!) ;)

Love the chili recipe– I need to remember to buy some tempeh!

Oh, yes, I will see you in Portland! Woot!

Reply

Carrie March 4, 2011 at 4:34 pm

Thanks JL! :)

Reply

Elizabeth March 4, 2011 at 4:03 pm

I am going to convert this to raw and hope it turns out as delicious as I am sure yours was!!
Peace and Raw Health,
Elizabeth

Reply

Carrie March 4, 2011 at 4:34 pm

Hi Elizabeth, let me know your raw recipe, I’d love to try it!

Reply

kate@ahealthypassion March 5, 2011 at 2:33 am

This chili looks soo warm and comforting im always looking for yummy vegan chili recipes and cant wait to try this out!

Reply

Carrie February 18, 2012 at 5:02 pm

Wow, that was so good! My boyfriend are newly vegan and thoroughly enjoyed this. Added some chili powder/cumin/cayenne and sprouts and pumpkin seeds….thank you!!

Reply

Carrie February 18, 2012 at 5:04 pm

Yay!!! Thanks so much for the comment and update…so glad you enjoyed the chili. :)

Reply

latoya May 11, 2013 at 12:40 pm

very tasty. i have never used tempeh before. this may just be a staple in my house from now on.

Reply

Carrie May 11, 2013 at 1:05 pm

Tempeh is fantastic, Latoya, and very versatile. Enjoy!!!

Reply

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