Chipotle Chili con Tempeh

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Yield: serves 5 to 6


  • 1 teaspoon olive oil
  • 1/2 red onion, chopped
  • 2 to 3 garlic cloves, minced
  • two 8-ounce packages of tempeh, torn into small crumbles
  • 5 chipotles , rehydrated in hot water, diced
  • 4 tablespoons liquid aminos, divided
  • 2 cups vegetable broth
  • one 14-ounce can unsalted tomato sauce
  • one 15-ounce can unsalted diced, fire-roasted tomatoes
  • one 15-ounce can kidney beans, rinsed and drained
  • one 15-ounce can red beans, rinsed and drained
  • 1 red bell pepper, diced
  • 2 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 3 tablespoon maple syrup
  • 2 tablespoons tomato paste
  • 1 to 2 tablespoons sriracha sauce
  • 1/2 tablespoon blackstrap molasses (optional)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1 teaspoon liquid smoke
  • juice of 1/2 a lemon
  • salt and pepper to taste


  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and saute until onion is just beginning to become translucent. Add the tempeh, chipotles, 3 tablespoons liquid aminos, and 1/2 cup vegetable broth. Saute for about 5 minutes or until all the liquid has been absorbed.
  2. Add the remaining broth, the remaining liquid aminos, tomato sauce, diced tomatoes, beans, veggies, maple syrup, tomato paste, sriracha sauce, blackstrap molasses (if using), cumin, paprika, coriander, parsley, and thyme. Bring to a boil and then reduce to a simmer. Let simmer for 20 to 25 minutes or until the vegetables are tender.
  3. Add the liquid smoke, lemon juice, salt, and pepper and remove from the heat. Serve immediately. Leftovers can be chilled in an airtight container for up to a week.

Adapted from