Tempeh Chili

  1. 8 ounces tempeh
    2 tablespoons vegetable oil
    1 large onion, diced
    2 1/2 cups tomato sauce
    3 tablespoons chili powder
  2. 1 tablespoon tamari
    1 tablespoon dry mustard
    2 teaspoons garlic powder
    1 teaspoon ground cumin
    Cooked rice for accompaniment
  1. Cut the tempeh into small cubes.
  2. Sauté in oil for about 10 minutes, until just lightly browned.
  3. Add remainder of ingredients and simmer for 20 minutes.
  4. Serve over rice.
  5. Makes 4 servings
  6. Recipe by the United Soybean Board.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases