I had the pleasure of testing this tempeh chili right before my trip to New Orleans, and it was delicious (especially with a generous sprinkle of scallions or green onions). I’m no stranger to vegan chili: my “go-to” is sweet potato and black bean chili, but I’ve made numerous others. None, however, featured tempeh, so it was fun to experiment with this batch. I grated the tempeh finely on a box grater, but if you prefer, you can crumble it with your hands to get a more varied texture.
The first time I tested the recipe, I used all tempeh (no beans). No bueno — the color was much too uniform (as it is, the recipe is pretty red), and the tempeh flavor was too strong. I found that if I mixed even parts tempeh and beans, the chili came alive beautifully and with tremendous authenticity. I hope you’ll agree. Head on over to Food52 for the recipe, and I will see you back here on Sunday for weekend reading.