It wasn’t until I started blogging and getting a million questions from people on how to make tempeh palatable that I realized this is the case for a lot of people. Tempeh can be bitter, and it has an unusual texture that not everyone likes. But I’ve found that if you’re one of those people who isn’t into tempeh, there are lots of tricks to make it more palatable, like steaming it. (Read my guide on cooking with tempeh to learn more of them.) Another trick: crumble tempeh and cook it up in a super flavorful sauce. This totally works on my husband, and he loves tempeh prepared this way. This tempeh chili recipe uses just that technique and it’s a big hit with him! Tip: Feel free to let the chili simmer for longer than 30 minutes if you’d like. It can go for up to an hour. Just make sure to add some water to the pot if it gets too thick. Once your tempeh chili is done simmering you can take the pot off of heat and season it with some salt and black pepper. Ladle it into bowls, add toppings and dig in!
