I first came across “white chili” while living in Minnesota. Usually, it is white beans, chicken and some chilies, although not too much. Minnesotans don’t like too much heat, at least in their food! But lately I’ve been challenging myself to cook vegan and the idea of making a vegan white chili popped into my head.
Cooking with tempeh is a great vegan protein. A fermented soy product, it is easier to digest because it is fermented, but unlike other fermented products, does not have a sour or acidic taste. Similar to tofu, it absorbs the flavors it is cooked with. Tempeh has a nutty flavor, that is tempered by how much spice you add to it. In this chili I simmered it for about 30 minutes and the green salsa flavor really permeated it. Delicious!
1 package tempeh, original or 5 grain, cut in 1/4 inch cubes
3 tablespoons olive oil
1 onion, minced
2 serrano peppers, minced
5 cloves garlic, minced
2 cups salsa verde (such as this recipe)
1 tablespoon ground cumin
1 teaspoon ground coriander
1 15 oz can navy beans (or 1 1/4 cups beans with their cooking liquid)
2 teaspoons chili powder
1-2 teaspoons brown sugar
cilantro and red onion, minced for garnish
In a large sauce pan heat olive oil and saute onion, garlic and serrano peppers over medium high heat for 10 minutes. Add coriander and cumin and stir and cook another 2-3 minutes. Add tempeh and stir to combine and cook another 5 minutes. Add salsa verde, chili powder and beans and bring to boil. If salsa verde is thick, thin with a little water and cook chili for 10 minutes. Taste for spiciness and add 1-2 teaspoons of brown sugar according to taste. Season with salt and cook another 15 minutes to allow tempeh to absorb flavors and soften. Serve with minced cilantro and red onion garnish.
Recipes currently inspiring me: