Camping Meal: Chipotle Tempeh Chili Recipe

Although some vegetarian chili recipes bulk up on protein by adding more beans into the mix, we wanted to experiment with a new texture: tempeh.When it comes to flavor, tempeh is a relatively blank slate and requires a marinade to come to life. But it does have a unique, toothsome texture that stands in contrast to any type of bean. This makes tempeh perfect for an already flavorful chili base. The tempeh just needs to bring the protein and the texture and let the chili do the rest.A lot of chili recipes are just straight spicy, but we find ourselves enjoying the spicy and smoky combination the most. This recipe calls for both a poblano pepper and chipotle in adobo sauce. We find that this combination is better balanced and lends an enjoyable complexity to the dish.If you're looking for a new way to make vegetarian chili this winter, give this smoky, spicy, tempeh version a try.Chipotle Tempeh ChiliYield: 2 servingsCook time: 20 minutesRecipe type: VegetarianIngredients2 tablespoons oil1 onion, chopped1 poblano pepper, deseeded & chopped8 ounces tempeh, crumbled1 teaspoon salt3 cloves garlic, minced1 chipotle in adobo, minced1 tablespoon tomato paste2 teaspoons chili powder1/2 teaspoon cumin1/2 teaspoon garlic powder1 15-ounce can fire-roasted tomatoes1 15-ounce can black beans, drained1/2 or 3/4 cup vegetable brothOptional toppings: avocado, scallions, sour cream, cheese, etc.DirectionsStep 1Heat oil in a large pot. Add onion, poblano, tempeh and salt. Saute until browned, 7-8 minutes.Step 2Add garlic, chipotle in adobo, tomato paste, chili powder, cumin and garlic powder. Saute 1 minute.Step 3Add the tomatoes and their juices, beans, and ½ cup vegetable broth. Stir to combine.Step 4Simmer for 10 minutes, adding more vegetable broth if needed. Serve and top with avocado, sour cream, scallions and cheese.