Recipes
Jamaican Jerk Chili

The heady intensity of Jamaican Jerk spices are readily absorbed by the tempeh, making this chili especially flavorful. Try to use tamari sauce rather than soy sauce: It is of higher quality and has a better flavor, and it is available in the international section of many supermarkets. Try this chili served over rice, with chutney and chopped peanuts as accompaniments.

Ingredients
3 tablespoons ground {chiles}
1 teaspoon ground {cinnamon}
1 teaspoon ground {allspice}
1 teaspoon ground {oregano}, preferably Mexican
1 teaspoon ground {cumin}
1 teaspoon brown sugar
1/2 teaspoon cayenne
1/4 teaspoon ground {nutmeg}
1/4 teaspoon ground {coriander}
1 pound tempeh, crumbled
2 tablespoons oil
3 cloves garlic
1  medium onion, minced
8  fresh plum tomatoes, chopped
1 cup water
1 tablespoon rum
1 tablespoon tamari sauce
 {salt}, to taste
Directions
In a small bowl, combine the chiles, cinnamon, allspice, oregano, cumin, brown sugar, cayenne, nutmeg, and corainder. Add the tempeh, and toss to coat. Heat 1 tablespoon of the oil in a large skillet over medium heat, and add the tempeh pieces (reserving any remaining spice mixture) and cook until lightly browned, about 5 minutes. Set aside.

Heat the remaining 1 tablespoon oil in a large chili pot over medium heat. Add the garlic and onion, cover, and cook until softened, about 5 minutes. Add the reserved tempeh and tomatoes, and stir to combine. Add the reserved spice mixture along with the water, rum, and tamari. Bring to a boil, lower the heat, add the salt, and simmer until the flavors are blended, about 30 minutes. Serve over rice.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 45 min

Servings: 4

Recipe By: Robin Robertson

From:  The Vegetarian Chili Cookbook
Used with permission of Robin Robertson

home