Hearty Beef & Tempeh Chili -NEW - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

250 mL (268 g/9.4 oz)

Ingredients

	Metric	Imperial
Canola Oil	100 mL	1/3 cup + 1 Tbsp
Onions, diced, frz	350 g	12 oz
Lightlife Original Tempeh, crumbled (#00203)	400 g	14 oz
Raw Ground Beef	760 g	1 lb 11 oz
Chili Powder, mild	60 mL	1/4 cup
Cumin Powder	60 mL	1/4 cup
Granulated Sugar	50 mL	3 Tbsp + 1 tsp
Tomato Paste, canned	100 mL	1/3 cup + 1 Tbsp
Garlic Powder	30 mL	2 Tbsp
Salt	10 mL	2 tsp
Ground Black Pepper	15 mL	1 Tbsp
Beef Broth, Low Sodium, LS	850 mL	3 1/2 cups
Diced Tomatoes, Low Sodium, Canned	1.45 L	6 1/3 cups
Red Kidney Beans, rinsed & drained	1.8 L	7 2/3 cups
Tomato Sauce	850 mL	3 1/2 cups

Preheat oil in a large stock pot or a tilting kettle on medium-high heat. Add the onions and sauté for approximately five minutes or until the onions start to turn golden brown.
Place Tempeh block in food processor/blitzer and pulse until crumbled. Add the ground beef to the stock pot and break apart. Add the Tempeh and cook for approximately 10 minutes until the beef is brown stirring occasionally.
Add the chilli powder, cumin, sugar, tomato paste, garlic powder, salt and pepper. Stir until well combined.
Add the broth, diced tomatoes with their juices, kidney beans, and tomato sauce. Stir well. Bring the liquid to a low boil. Then reduce the heat to medium low to gently simmer the chili, cooking uncovered for approximately 45 minutes, stirring occasionally. CCP – Cook to an internal temp of 160°F/71°C. Transfer to an insert pan with a lid. CCP – maintain at >140°F/60°C.
At point of service, serve 250 mL/8 ounces of chilli using an 8 ounce ladle.

Serve with a warm bun and garnish with sour cream, shredded cheese, and diced avocado (Sides not included in nutritional information).