Tempeh Chili

 There is nothing better than supporting other artist/makers, especially when they are my friends! Bowl by  Quail Pottery . Hand dyed cloth napkin by  Flatland Alpacas .

There is nothing better than supporting other artist/makers, especially when they are my friends! Bowl by Quail Pottery. Hand dyed cloth napkin by Flatland Alpacas.

This is a throw together, ready in an hour easy vegan chili. It was inspired by a recipe for pozole, my husband loves from the Thug Kitchen Cookbook (which is a household favorite). It makes a big pot so be ready for leftovers!

Ingredients

2 Tbl olive oil

1 medium onion diced

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5 gloves garlic minced

4 cubanelle peppers (or 2 green or red peppers)

1 package tempeh

1 22oz can of crushed tomatoes

1 can black beans

1 can chick peas

1 can hominy

1 can corn (I know this is redundant because hominy is corn but it’s nice to have pops of yellow in the chili! )

1 tsp cumin

1 tsp chili powder

1 tsp salt

1/2 tsp black pepper

1/2 tsp smoked paprika

1/4 tsp cayenne

1/4 tsp chipotle

1 Tbl cocoa powder

1/4 tsp cinnamon

2 cups water

Garnish (optional)

sliced avocado

shredded red cabbage

lime juice

cilantro

sliced radishes

slivered green onion

Saute onion and oil over medium heat until the onion begins to turn translucent. Add garlic and peppers and toss until fragrant. Add spices except cocoa and crumble tempeh and stir until well coated. Add beans, hominy, corn and crushed tomato, cocoa and water. Mix thoroughly and simmer on low heat for 20min-45min (if you have the time, let this simmer for longer, it only gets better with time.) If you like your chili more loose, add another cup of water. Serve warm with garnish of your choice.