Submitted by Wheatsville Co-op, Austin, Texas   

Dinner is easy when you make this dish the kids are sure to love.   

Yields about 4.25 quarts 

¼ cup vegetable oil 

6 Tbsp soy sauce or tamari 

1 large yellow onion, diced 

1 large green bell pepper, diced 

¼ cup minced garlic 

¼ cup chili powder 

2 Tbsp ground cumin 

1 Tbsp dried oregano 

1 ½ tsp black pepper 

1 ½ tsp sugar 

½ tsp. cayenne pepper 

12 oz. tempeh, crumbled 

1 28 oz can diced tomatoes 

1 28 oz can tomato puree 

2 25 oz can kidney beans 

Heat oil and soy sauce in large pot over medium-high heat. Add onion, green pepper and garlic and stir well. Add chili powder, cumin, oregano, black pepper, sugar, and cayenne and stir well. 

Cook for 5 to 10 more minutes until vegetables are tender. Add crumbled tempeh and mix well. Add tomatoes, tomato puree, and kidney beans, and bring to a boil, then reduce heat and simmer for about 10 minutes. 

Frito Pie

1 3.25 oz bag Fritos corn chips 

1 cup Tempeh Chili 

¼ cup shredded cheddar cheese (or 1 Tbsp nutritional yeast) 

2 Tbsp diced red onions 

5-6 pickled jalapeños 

Optional: pico de gallo, sour cream, diced avocado 

Split bag of chips down the side. Top chips with chili and toppings. 


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