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Tempeh-Peanut Chili

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Makes 4 to 6 servings 1x

Time 1 hour

Units Scale

Ingredients

  • 1/2 ounce dried chiles (like ancho, chipotle, or pasilla)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 3 tablespoons good-quality vegetable oil
  • 8 ounces tempeh
  • 2 large carrots, chopped
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 1 green bell pepper, cored and chopped
  • Salt and pepper
  • 1 tablespoon chopped garlic
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
  • One 28-ounce can whole tomatoes
  • 1/2 cup peanut butter
  • 1 cup chopped fresh cilantro
  • Juice of 2 limes, or more as needed
  • 1 cup roasted, unsalted peanuts

Instructions

  1. Toast the chiles in a dry medium skillet until browned in spots and fragrant, 2 to 3 minutes. Add the cumin and coriander seeds, and continue to cook, shaking the skillet to prevent scorching, until fragrant, about 1 minute. Remove the stems and core from the chiles; if you prefer your chili spicy leave some of the seeds, and grind the chiles to a powder with the toasted spices using a spice grinder or mortar and pestle.
  2. Put the oil in a large pot over medium-high heat. When it’s hot, crumble in the tempeh and cook, stirring occasionally to break it up more, until the bits are well browned, about 10 minutes. Add the carrots, celery, onion, and bell pepper and sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables are soft and golden, 5 to 8 minutes.
  3. Add the garlic, tomato paste, oregano, and ground spice mixture and stir until the tomato paste has darkened a shade or so and the mixture becomes fragrant, 1 to 2 minutes. Stir in the tomatoes, peanut butter, and 4 cups water. Bring to a boil and make sure the peanut butter is fully incorporated, then adjust the heat so the mixture bubbles gently.
  4. Cook, stirring once in a while until the vegetables become very soft and the tomatoes break into pieces, 30 to 40 minutes. (You can make the chili to this point up to 2 days ahead of time and refrigerate and gently reheat before proceeding.) Add the cilantro, lime juice, and peanuts and stir; taste and adjust the seasoning, add more lime if you’d like, and serve.

– Recipe from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways