Tempeh and Vegetable Chili

Course : Chili
Serves: 4
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1 cup Kidney or pinto beans
1 cup White or blue dried corn kernels
8 Ounces Tempeh
1 tablespoon Olive oil
1 medium Onion -- finely chopped
1 medium Red bell pepper -- seeded and finely chopped
1 medium Green bell pepper -- seeded and finely chopped
2 cloves Garlic -- minced
4 large Tomatoes -- peeled and stewed then broken apart
2 tablespoon Chili powder or paste from 2-3 chilies
1/2 teaspoon Oregano
1/2 teaspoon Cumin
1/4 teaspoon Paprika
1/4 teaspoon Tabasco style pepper sauce
4 cup Water or tomato juice

Preparation / Directions:

Soak the beans and corn overnight, then cook until done. Cut the tempeh into small cubes and brown with the onions in oil. (Alternately you can grate the tempeh) Add bell peppers and garlic and saute 5 to 10 minutes. Stir in the tomatoes, beans, corn, and herbs and spices. Add water or tomato juice. Bring to a boil, then reduce the heat and simmer for an hour., stirring often to prevent sticking and burning. Serve with lime wedges squeezed over each serving or with grated vegan cheese.

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