Here is another simple chili recipe using tempeh, butternut, black beans, and chipotle. I really like these chopped chipotles because they are super easy to use.
2 tsp Olive Oil
1 Onion, diced
2 Cloves Garlic, minced or pressed
8 oz Tempeh, diced about pea-sized
1/2 of a small Butternut Squash, diced (1 1/2 cups, approx)
1 15 oz can Diced Tomatoes
1 15 oz can Black Beans, drained and rinsed
1/2 cup or more Veggie Broth
1 TBSP Chili Powder
2 tsp Ground Cumin
1/2 tsp Mexican Oregano
Chipotle in Adobo to taste. 1 tsp or more depending on how spicy you like it. I used about 1 TBSP and the chili was quite spicy.
Fresh Cilantro, optional garnish.
Saute the onion in the olive oil until pretty soft, 8 minutes or so. Add the garlic and spices and stir for about a minute, then stir in the tempeh. Let it cook over medium or medium low for about 10 minutes, stirring every once in a while. Stir in the tomatoes, with the juice, the broth, the chipotles, and the squash. Simmer, covered, for about 10 minutes. Next add in the beans and more broth if the chili is too dry. Simmer, uncovered, until the squash is soft. Taste and add adjust seasoning, if needed. I did not use any salt, but now is the time to add it if it needs it.