This Tempeh Cinnamon Chili was inspired by my sis, Robin. She usually makes it with turkey but she wanted to make me something so she made it with tempeh when she was visiting. We. Gobbled. It. All. Up!!!!!
• 2 8oz Packs of tempeh
• 1 Tbsp olive or grapeseed oil
• 1 small onion, finely chopped
• 1 chopped small shallot or garlic clove or 1 ½ t garlic powder
• ½ cup water
• 1 T chili powder
• 1 t cinnamon
• ½ t ground cloves
• 28oz can crushed tomatoes
• 15oz can kidney beans
• Shredded cheddar cheese
• Sour cream
• Green onion
Saute the onion and shallots in the oil until cooked. Then add the crumbled tempeh, water and chili powder and keep turning it till browned. Add the other ingredients and let it simmer for 20min. Add above toppings or toppings of choice.