20 Minute Chili with Glazed Tempeh
Prep: 15 minutes Cook: 20 minutes
This is a flavorful, hearty meal that cooks in a short amount of time. This gets even better as it sits so you can prepare it ahead of time and reheat just before serving. Serve this with a hearty bread to dunk in the chili.
- 1/4 cup yellow onion, sliced
- 1/4 cup water
- 3 cloves garlic, minced
- 1 cup fire roasted chopped tomatoes
- 15 ounce can black beans, with liquid
- 1 tbsp lime juice
- 2 tbsp cilantro leaves, chopped
- 1 tsp cumin
- 1/4 cup mild chili powder
- 1 tbsp chipotle powder
- 1 tsp Mexican oregano
- 1/2 tsp salt
- 16 ounces tempeh
- 1 tbsp sweet agave nectar
- 1/8 tsp salt
- chopped cilantro leaves for garnish (optional)
Place the onion in a large non-stick pot and saute over medium high heat until it browns deeply. Stir in the water, add the garlic and cook for 3 minutes. Add the tomatoes, beans, lime juice, cilantro and spices. Reduce heat to medium and cook for 10 minutes.
While chili is simmering, cube the tempeh. Toss with the agave nectar and salt. Place in a large non-stick skillet and saute on medium high heat until the agave nectar gums around the tempeh. Add to the finished chili. Sprinkle with fresh chopped cilantro before serving, if desired.
Hints: Browning the onions gives them a darker flavor and also makes them a little sweeter. Adding the water after they brown allows that dark sweetness to become a sauce, which then easily mingles with the tomatoes and other spices.