Vaquero Bean Tempeh Chili is one of the recipes The Great Vegan Bean Book. This chili and the new book are both packed full of heirloom beans. In this recipe the heirloom star is vaquero beans. They are black and white and a relative to the anasazi bean and they are very tasty.
The lovely photo above was taken by my friend, and incredibly talented photographer, Renée Comet. Make sure to head over to her website and look at some of her other beautiful photos. I’m so lucky that she took all the photos for this book, and I had a blast doing the food styling for her!
- 2 tablespoons olive oil (*use water or broth)
- ½ small onion, minced
- 3 cloves garlic, minced
- 8 ounces (225 g) soy tempeh, diced (**use seitan)
- 6 cups (1500 g) cooked Vaquero beans or 3 cans (15 ounces, or 420 g each) pinto or black beans, rinsed and drained
- 1 cup (235 ml) water
- 1 can (14.5 ounces, or 406 g) diced tomatoes or 1½ cups (270 g) chopped fresh
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 teaspoon pasilla chile powder
- 1 teaspoon oregano
- ½ teaspoon paprika
- ¼ to ½ teaspoon chipotle powder
- Salt (smoked or plain)
- Vegan sour cream **or Cashew Cream, for serving
- Heat the olive oil in a large saucepan over medium heat.
- Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and sauté for a few more minutes.
- Add everything else except the salt and sour cream.
- Cook over medium heat and turn to low as soon as it starts to simmer.
- Cover and cook for 30 to 40 minutes, until piping hot. Taste and season with salt.
- Serve topped with vegan sour cream.