Tempeh Chili• 2 cups veggie stock, divided
• 1 medium sweet yellow onion, diced
• 4-5 garlic cloves, minced
• 1 jalapeño (seeded, if desired), minced
• 1 red bell pepper, seeded and diced
• 1/4 cup finely ground cornmeal
• 16 oz plain tempeh, crumbled
• 1 28-oz can diced fire-roasted tomatoes w/juice
• 5 oz tomato paste
• 1 1/2 cups red kidney beans
• 1 1/2 cups white beans (cannellini, northern, etc.)
• 3 Tbs chili powder
• 2 Tbs ground cumin
• 1 Tbs dried oregano
• 1/2 tsp sea salt
• 1/4 tsp red pepper flakes
• 2 tsp hot sauce (I use Valentina or Cholula)
1) Over medium heat, sauté onion, garlic, jalapeno, and red bell pepper in 1/2 cup veggie stock until veggies are soft and onions are translucent (approximately 5-7 minutes).
2) Stir in chili powder, cumin, oregano, salt, and red pepper flakes.
3) Add 1 cup veggie stock and whisk in ground cornmeal. Continue stirring for 1 minute.
4) Stir in crumbled tempeh, tomatoes, tomato paste, and beans.
5) Add the remaining veggie stock. Increase the heat to medium-high and, stirring occasionally to prevent scorching, simmer uncovered until thickened (approximately 10-12 minutes).
6) Add your hot sauce of choice, taste, and add additional seasoning, if necessary.
Recommended toppings: cashew sour cream, chopped scallions, fresh chopped cilantro, diced avocado.
Notes: I tend to use about 50% more of the spices than listed here because I like spice. Feel free to use more or less, depending on your taste buds. Like most soups and chilis, this one tastes better the next day, but is ready for serving immediately. Also, this is a hit served with vegan cornbread or corn chips.
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