Husband-Tested in Alice's Kitchen
Makes 6 servings
It's autumn and the weather finally has turned wet, foggy and quite cool. It's time to don the sweater and make a pot of chili. Here's a delicious, nutritious, and filling recipe that I will definitely make again. As a bonus, it is meatless. Tempeh is made from fermented whole soybeans that are formed into firm patties or blocks. It's nutty and earthy in flavor and the texture, when grated, is similar to ground meat. It's rich in protein, fiber, iron, and calcium and because it's fermented, it's also a good source of probiotics.
1 Tablespoon olive oil
1 yellow onion, chopped
2 medium carrots, diced
1 teaspoon kosher salt, plus more to taste
Freshly cracked black pepper
5 garlic cloves, peeled and minced
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/4 to 1/2 teaspoon cayenne pepper, to taste
2 bay leaves
2 Tablespoons unsweetened cocoa powder
2 cups low sodium vegetable broth
1 (4-ounce) can diced or chopped green chiles (mild or hot)
1 Tablespoon reduced sodium tamari or soy sauce
1 Tablespoon coconut sugar, maple syrup or organic brown sugar
3 cups cooked pinto or kidney beans, drained and rinsed
1 (8 ounce) block tempeh, grated or finely crumbled
1-2 medium sweet potatoes (6 ounces each), peeled and cut into a large dice (about 2 cups)
1-2 canned chipotle peppers in adobo sauce (Optional) (Do NOT use two cans. Use 1-2 peppers from a can.)
14.5 ounces canned crushed fire-roasted tomatoes
2 Tablespoons tomato paste
3 Tablespoons masa harina or cornmeal
Optional Garnishes:
Vegan cheese, shredded
Sliced scallions
Fresh cilantro
Avocado chunks
Select the Saute setting on the Instant Pot and let the pot heat of for a few minutes before adding the olive oil. Once the oil is hot, add the onion and carrots. Add a pinch each of salt and black pepper and cook until the onion is translucent and the carrots begin to soften, 4-5 minutes. Add the garlic and cook for 1 minute, tossing frequently to prevent burning.
Add the chili powder, cumin, coriander, paprika, cayenne, bay leaves, and cocoa powder and stir frequently until very fragrant and the vegetables are well coated with the spices, about 30 seconds.
Pour in the vegetable broth to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the canned green chiles, tamari, coconut sugar, beans, tempeh, sweet potatoes, chipotle peppers (if using), 1 teaspoon salt, and black pepper to taste. Stir well to combine and select the Cancel setting. Next, pour in the crushed tomatoes and tomato paste on top, but do not stir, allowing the tomatoes and paste to sit on top. This prevents the tomatoes from blocking the Instant Pot's heat sensor and burning.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at High Pressure and set the cook time to 8 minutes.
Once the 8-minute timer has completed and beeps, allow a natural pressure release for 10 minutes and then switch the Pressure Release Knob from Sealing to Venting to release any remaining steam.
Open the pot, stir the chili, and discard the bay leaves. Select the Saute setting and add the masa harina (or cornmeal) in a slow, steady stream and stir until the chili has thickened, 2-3 minutes.
Allow the chili to cool slightly before serving and garnish as desired.
TIP:
For an even richer flavor, replace up to half of the vegetable broth with a light-flavored beer like pilsner when deglazing the pan. Cook for 3-4 minutes until the smell of alcohol is no longer as pungent before adding the rest of the ingredients. (I've not tested this, but it sounds lovely.)
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