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hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Vegan Tempeh Chili

Vegan Tempeh Chili

Chili has been one of my favorite comfort foods for a looong time; I grew up eating my mom's recipe on chilly days in the east coast. Although my mom makes the best chili, this is my spin on her recipe (which uses turkey as well as pinto beans). I love the fact that you can customize chili ingredients/toppings to your liking. For this version, I added tempeh for a plant-based protein source, but it would work great without it (or with another protein). Let me know how you like this - and what toppings you would choose! 

INGREDIENTS
Blackened tempeh:
• ½ package organic tempeh, chopped into little cubes (I use this brand)  
• ¼ cup vegetable broth
• ½ teaspoon nutritional yeast
•  ½ tablespoon extra virgin olive oil
• 2 teaspoons blackened seasoning (LOVE this blend)
• pinch of sea salt
• freshly ground black pepper, to taste

Vegan chili:
• ½ cup celery, chopped
• ½ cup green bell pepper, diced
• ⅔ cup white/yellow onion, diced
• ¾ cup crushed tomatoes
• ¾ cup water (add a little more if you like your chili less thick)
• ⅔ cup kidney beans
• 2 cloves garlic, minced
• 3 teaspoons nutritional yeast
• 1 tablespoon extra virgin olive oil
• 1 teaspoon cumin
• ¼ teaspoon sea salt
• ¼ teaspoon coriander
• ¼ teaspoon chili powder
• ½ teaspoon paprika
• freshly cracked black pepper to taste

Chili bowl toppings (optional):
• ½ cup chopped kale, steamed
• 1 cup cauliflower rice (whole foods + trader joes have frozen organic cauli rice)
• ¼ cup green bell pepper, chopped
• 2 tablespoons parsley, chopped


DIRECTIONS
1.  Preheat oven to 450 degrees F, and line a baking sheet with parchment paper. 

2. In a small bowl, toss tempeh, veggie broth, spices, and place on parchment paper. 

3. Bake tempeh in oven for 25-30 minutes, making sure to toss slightly at the 15 minute mark.

4. Turn off oven and add ½ tablespoon olive oil in a skillet on on medium high. Transfer tempeh from oven to stovetop, and cook for 3-5 minutes. Tempeh should be nice & browned by now and ready for the chili! 

5. To start the chili, add 1 tablespoon olive oil to a large saucepan and heat on medium high. After about 30 seconds, add chopped onion + garlic. Cook for 3-5 minutes, until onions caramelize. 

6. Turn heat to medium and add water, crushed tomatoes, bell pepper, celery, and kidney beans to sauce pan. Stir briefly, then add in tempeh, nutritional yeast, and spices. After about 10 minutes, turn heat on medium low and cover saucepan with lid.  Cook for an extra 20 mins, stirring occasionally. If desired, add more water for a thinner consistency. I did not, but it's a personal preference! :)

7. At this point, you can enjoy the chili as is, or pair with the bowl toppings I did! This recipe made enough to feed me and my boyfriend comfortably, and keeps great in the fridge for 3-4 days.

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