How many different ways have you heard the word “tempeh” pronounced? Right when I think I’m saying it correctly someone says it differently and my mind is like “Wait… maybe that’s how you say it?!?!”. It’s amazing how many different ways there are to pronounce “tempeh” and I’m sure 99% of them are incorrect, yet we all know what the other is talking about.

I have a love/hate relationship with tempeh. I love it in certain things and hate it in others. I think the key is to steam or boil it first and make sure you have a really strong-tasting sauce. Yeah, no? I LOVE Isa’s Buffalo Tempeh recipe, that’s probably my favorite.

All I know is both of my kids ate this like it was the best thing ever and that makes this Mommy very happy. Ava (now 4) said “I like chili, chili is my favorite” when I served it to her!

Mom: 1 Kids: 0

Did I mention mealtimes are quite difficult these days? BOTH of my kids are SUPER picky all of a sudden. Super fun, yep. I wish I had a bright neon scoreboard hanging in the kitchen, maybe something with a loud bell. Every time I serve a meal I… wait for it… wait for it…

“DING DING DING!! WE’VE GOT A WINNER!!”

Needless to say it doesn’t always turn out that way. I’ve gotten really good at handling  rejection lately.

This is a pretty dish, at least if they reject it I can admire this colorful photo. This is what I thought to myself before serving it. 🙂

 

 

 

 

 

 

 

 

 

Ingredients

• 1 large onion
• 3-4 cloves garlic, minced
• 1 red pepper, chopped
• 1-2 jalapenos, chopped (remove seeds for less heat or omit – I used half a jalapeño without seeds but I’m serving toddlers)
• 3 cans petite fire roasted chopped tomatoes
• 2 cans black eyed peas, drained and rinsed
• 1 dark beer
• 1 4oz can green chilies
• 1 tsp cumin
• 1 Tbsp chili powder (I used ancho chili powder)
• 3 1/2 blocks of tempeh (a hair under 2 lbs of tempeh) – I used the Westsoy brand 8zs each)
• 1 tsp salt, or to taste
• 2 1/2 cups mango, pureed (I defrosted frozen mango then blended in my Vitamix)
• 1/2-1 lime squeezed, to taste
• chopped cilantro, to taste (optional)
• Hot sauce – me likey Cholula

Instructions

1. Steam your tempeh first – I cut the blocks in half and steam them for about 10 minutes.
2.  Remove from steamer with tongs and add to food processor. Pulse in food processor until crumbly, set aside.
3. In a large pot – water or broth sauté onions for a few minutes, add in garlic, red pepper and jalapeño. Saute a few more minutes or until soft.
4. Add tempeh and all other ingredients EXCEPT salt, mango puree, lime, cilantro and hot sauce to the crockpot and stir well.
5. Cook on high for about 4-5 hours, low for about 7-8 hours.
6. Stir in mango puree, lime and salt. Taste and adjust lime and salt. Add in cilantro if you wish. Top with hot sauce and serve!

Tags: plant strong chili, tempeh chili, vegan tempeh chili