Buffalo Tempeh Chili - The Surznick Common Room

Wednesday, August 24, 2016

Buffalo Tempeh Chili


Finally, we're back at it in the kitchen, working on some delicious recipes! Moving into our new home has of course been busy, but to be honest, we've been settled for a little while and there is only so much take out one can eat (as in I can eat SO much take-out.) But seriously, it feels good to work a bit in the kitchen on some delicious and hearty recipes. This one was a bit of a cheat though. The very first recipe we ever shared back in 2013 was Buffalo Turkey Chili. A lot has changed since then (like we don't eat meat anymore, and we don't use my iPhone 4 to photograph food for the blog, thank goodness) so it was high time to give it another go.

This recipe is pretty straight forward, but it is oh so delicious! I'm a huge fan of anything buffalo flavored, and the tempeh really steps up as a fantastic meat sub for this dish.



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Buffalo Tempeh Chili
This hearty Buffalo Tempeh Chili is perfectly spicy, full of flavor, and all vegan.
Ingredients
  • 1/2 lb. (1 package) Original Flavor Tempeh
  • 1 Green Bell Pepper
  • 1/2 Yellow Onion
  • 1 Cup Diced Baby Carrots
  • 15 oz. Petite Diced Tomatoes
  • 15 oz. Tomato Sauce
  • 1.5 cups Buffalo Sauce
  • 15 oz. Red Kidney Beans
  • 2-3 tbsp. Olive Oil
  • 1/2 tbsp. Garlic Powder
  • 1/2 tbsp. Paprika
  • 1.5 tsp. Chili Powder
  • 1 tsp. Red Pepper Flakes
  • Salt and Pepper
Instructions
1. Cut your tempeh into small cubes (about 1/2-1 inch).2. In a medium skillet, heat a few tablespoons olive oil and add the tempeh. Fry until golden brown on all sides, adding salt and pepper to taste. Set aside.3. In a large pot, heat olive oil and add your peppers, onions, and carrots. Saute until the onions are translucent and the veggies begin to soften.4. Add the tempeh and kidney beans (drained.) Saute together for 5 minutes.5. Add the tomato sauce, diced tomatoes (do not drain), buffalo sauce, and seasonings.6. Bring to a boil, reduce heat and simmer for 10 minutes to allow the flavors to blend.Serve this with some corn tortilla chips for a perfectly crunchy spoonful, or top it with some delicious blue or cheddar cheese!
Details
Prep time: Cook time: Total time: Yield: 6 servings


I love this chili. There is just something about the buffalo flavors and eating a bowl of something warm that make me long for fall weather. It's soon, and I cannot wait!

Sarah & Nick

2 comments:

  1. This is probably a dumb question, but where do you get tempeh? I keep hearing about how good it is for a vegan diet but I can never find it in the grocery store! What section is it in?

    After I find it I'll make this recipe right away :)

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    Replies
    1. Hi Gretchen! We buy it from Trader Joe's or Whole Foods! In our TJ's it's in the refrigerated section where they have the soyrizo, hummus, etc. At Whole Foods it's in the refrigerated section with the other meatless/non-dairy items. It comes in vacuum sealed packs and sometimes there's different flavors and stuff. Hope you can find it!

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