Ingredients Jump to Instructions ↓

  1. 1 c Dried kidney beans

  2. 8 oz Soy tempeh, crumbled

  3. 1/2 c Red wine

  4. 1/2 c Low-sodium soy sauce,

  5. -shoyu, or tamari 1 t Ground cumin

  6. 1 t Dried basil

  7. 1 t Chili powder divided

  8. 1 c Coarse chopped onions

  9. 1/4 c Dry sherry

  10. 2 tb Olive oil

  11. 2 c Sliced mushrooms

  12. 8 Chop tomatoes

  13. 1 c Minced green peppers

  14. 1 c Minced celery

  15. 1 c Minced carrots

  16. 1/2 c Minced mild chili peppers

  17. -(usually anahiems -- could -use -canned) 2 tb Minced jalapenos

  18. 4 Cloves garlic

  19. 4 c Vegetable stock

  20. 3 tb Tomato paste

  21. -Crushed corn chips for -garnish

  22. 8 hours or overnight. drain. Combine crumbled tempeh, wine, soy, cumin, basil, chili; let marinate for 2 hours at least. Meanwhile, in a

  23. 6 qt. pan over medium high heat, saute onions in sherry and oil

  24. 10 minutes, stirring. Add mushroom and cook

  25. 10 more minutes. Add tomatoes, green pepper, carrot, celery, chili, jalapenos, garlic. Saute stirring

  26. 5 minutes. Add beans, stock, tomato paste. Bring to boil, cover, lower heat, simmer

  27. 2 to 3 hours till beans are tender. Add tempeh and marinade. cook

  28. 10 minutes. Serve garnished with chips. NOTES: This is a midwestern chili (beans and tomatoes!). I added some leftover crushed tomatoes, and we garnished it with non-fat sour cream and chopped cilantro (better for you than corn chips). A more traditional chili style would be to relplace all tomatos with a red chili sauce: split and de-seed dry red anchos, anahiems, and/or gujanailos (sp?) and sear on a hot cast iron skillet. put in a bowl and cover by boiling water. let soak

  29. 20 min, then puree, maybe with a little garlic (and usually salt, but not for this recipe!). Use that instead of tomato paste and crushed tomato. Enjoy, Keith


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