When I am in the mood for chili, I usually stick to my favorite recipe. I decided to live a little tonight and get creative. I sautéed some onion, red peppers, jalapeno and multi-colored carrots for 15 minutes…
While that was sautéing, I cut up some tempeh and cooked it in a frying pan with water and shoyu. When the liquid soaked up, I added a little more water. After about 15 minutes I mashed the tempeh into crumbles and added it to the veggies along with: chili powder, cumin, some black beans, and a big (28 oz) can of diced tomatoes. It looked like it needed more liquid so I added about 14 oz of water.
I brought this to a boil and simmered until everything was soft and well acquainted (about 20 minutes). I’m serving this with some delicious olive bread, but it would also go great with these pumpkin muffins, which I hope to veganize soon!
Happy Saturday 🙂