Wednesday, November 3, 2010

White Bean and Tempeh Chili - Giada De Laurentiis

This recipe from Giada De Laurentiis originally called for ground chicken but finely chopped Tempeh is a perfect substitute. I couldn't find Swiss Chard so I used a pre-packed mix of Mustard, Turnip and Collard greens from Trader Joes -- adds a little bite!

White Bean and Tempeh Chili

2 T. olive oil
1 large onion, chopped
4 garlic cloves, minced
1 pkg. Tempeh
1 t. salt, plus more for seasoning
2 T. ground cumin
1 T. fennel seeds
1 T. dried oregano
2 t. chili powder
3 T. flour
2 (15 oz) cannellini or other white beans, rinsed and drained
1 bunch Swiss chard, stems removed, leaves chopped into 1-inch pieces
1 1/2 cup frozen corn, thawed
4 cups vegetable broth (or mock chicken broth)
1/4 t. crushed red pepper flakes
ground black pepper
1/2 soy parmesan cheese
1/4 cup chopped fresh parsley

Boil Tempeh in soy water for approximately 5 min. When cools, chop into fine pieces.
Heat oil in Dutch oven, add onion and cook 5 min. Add garlic and cook for 30 sec. Add
Tempeh, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently approximately 8 min.
Stir the flour into the mixture. Add the beans, Swiss chard, corn and stock. Bring the mixture to a simmer. Simmer for 55-60 minutes, until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer and simmer for another 10 minutes.
Sprinkle with Soy Parm and parsley.

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