Tempeh Chili

The secret weapon in this vegetarian chili? Grating the tempeh.

Instead of big chunks that scream “meat substitute," grated tempeh melts into the chili and mimics the texture of ground meat so convincingly you might forget what you’re eating.

First it soaks in a soy sauce marinade to build a savory, umami-rich base, then gets sauteed with onions and green pepper before simmering with canned and fresh tomatoes, kidney beans, and a bold spice blend of cumin, chili powder, oregano, and dry mustard.

Thirty minutes of simmering and everything melds into a thick, rich bowl that stands tall under a blanket of grated cheddar.

Kitchen Tips

• The one-hour marinade is where all the depth comes from. Don’t skip it, and flip the tempeh halfway through so both sides absorb evenly.
• Grate the tempeh on the large holes of a box grater after marinating. It breaks apart into shreds that look and cook just like ground meat.
• Use the kidney bean liquid as part of your simmering liquid. It thickens the chili naturally and adds body.
• Let the chili rest for 10 minutes off heat before serving. It thickens up and the flavors settle in.