Make it at Home: Wheatsville’s famous Tempeh Chili
Wheatsville’s hearty tempeh chili is not your typical bowl of Texas red (which contains neither beans nor tomatoes), but it is a rich and satisfying alternative that is both plant-based and gluten-free. Locals and visitors alike have come to love this world-renowned classic. Now you can make it for yourself.
Yields about 4.25 quarts
¼ cup vegetable oil
6 Tbl soy sauce or tamari
1 large yellow onion, diced
1 large green bell pepper, diced
¼ cup minced garlic
¼ cup chili powder
2 Tbl ground cumin
1 Tbl dried oregano
1 ½ tsp black pepper
1 ½ tsp sugar
½ tsp. cayenne pepper
12 oz. tempeh, crumbled
1 28 oz. can diced tomatoes
1 28 oz. can tomato puree
2 25 oz. can kidney beans
Heat oil and soy sauce in large pot over medium-high heat. Add onion, green pepper and garlic and stir well. Add chili powder, cumin, oregano, black pepper, sugar, and cayenne and stir well. Cook for 5 to 10 more minutes until vegetables are tender. Add crumbled tempeh and mix well. Add tomatoes, tomato puree, and kidney beans, and bring to a boil, then reduce heat and simmer for about 10 minutes.