Vegan Tempeh Chili

When it comes to food, I pinch pennies into diamonds. And, I don’t sacrifice when it comes to health, animal welfare, human rights and earth justice. Food is my life; and every day I learn about growing, cooking, producing, processing, or storing food. I take products on the market and break them down to get to the bottom of what is really in a can of tomatoes, and also explore inexpensive and widely available alternatives. Stay tuned to this page for recipes, favorite products, and food secrets....

Vegan Tempeh Chili: (feeds 2 very hungry people and 4 for afternoon lunch)

1 Onion

1 Bell Pepper (your choice of color)

A handful of chopped jalepenos...how hot do you want it?

2 cloves of garlic

two cups diced tomatoes (or two cans diced tomatoes)

1 can sweet corn (or two cobs worth)

1 package organic tempeh, diced

1 can organic kidney beans

1 can organic garbanzo beans

1 tbps Olive Oil

 1 bay leaf

oregano

cumin

chili powder

garlic powder

salt

in a soup pot; saute onion, bell peppers, garlic, and jalepeno's in cooking oil. When they begin to sweat add Tempeh and let simmer another 5 minutes or so. Just before onions are fully caramelized, add tomatoes, corn, your bay leaf, and a pinch or two of salt. Let that cook for about 7-10 minutes on medium heat, stirring frequently. Add spices to taste or smell, using the garlic powder as a supplement for more garlic flavor.
Add kidney beans and garbonzo beans, not fully draining each can but pouring off about 1/2 of the liquid. Let your chili simmer from 20 minutes to all day if you want. Add salt, pepper and additional spices to taste.

Tempeh: this is a protein packed, grain derived protein source available in some grocery stores in the refrigerated section next to tofu, or frozen section. To avoid GMO soy, purchase an organic brand. Tempeh is much more easily digested in the body due to the fact that it is fermented. Fermented grains contain live enzymes and probiotics that assist in digestion process making them easier to process than raw grains. Tempeh is also higher in protein and fiber than tofu. It has a sweet, nutty taste that I have come to crave.