Chili Con Tempeh

Source: Vegetarian Times

2 TB oil for frying
1 cup chopped onion
1 cup chopped carrots
5 cloves garlic, chopped
1 cup chopped celery
1 red pepper, chopped
1 jalapeno pepper, minced
6 oz can tomato paste
1 can (15 oz) whole tomatoes with juice
2 tsp cumin
2 tsp oregano
1 ½ tsp chili powder
16 oz. tempeh
½ tsp red pepper flakes
12 oz. dark beer
2 tsp maple syrup
½ cup chopped cilantro

1. Heat 1 TB oil in large pot over medium heat. Add onion, carrots, & garlic; saute 5 minutes. Add celery, red pepper, & jalapeno; saute 5 minutes more.
2. Meanwhile, in food processor, puree tomatoes with juice until smooth; add to pot along with tomato paste, cumin, oregano, 1 tsp chili powder, & 2 cups water. Cover, reduce heat, & simmer 15 minutes, stirring occasionally.
3. Place tempeh, red pepper flakes, & ½ tsp chili powder in food processor; pulse until crumbly. Heat 1 TB oil in skillet; add tempeh mixture & saute 5 minutes; season with salt & pepper.
4. Stir tempeh mixture, beer, & maple syrup into pot; simmer uncovered 15 minutes; fold in cilantro.