Meatless Chili with Corn Chips
| Yield: | 4 Servings |
| Categories: | Vegan, Mexican, Main Dishes |
| 1 | c | Dried kidney beans |
| 8 | oz | Soy tempeh, crumbled |
| 1/2 | c | Red wine |
| 1/2 | c | Low-sodium soy sauce, shoyu, or tamari |
| 1 | ts | Ground cumin |
| 1 | ts | Dried basil |
| 1 | ts | Chili powder divided |
| 1 | c | Coarse chopped onions |
| 1/4 | c | Dry sherry |
| 2 | tb | Olive oil |
| 2 | c | Sliced mushrooms |
| 8 | Chop tomatoes | |
| 1 | c | Minced green peppers |
| 1 | c | Minced celery |
| 1 | c | Minced carrots |
| 1/2 | c | Minced mild chili peppers (usually anahiems; could use canned) |
| 2 | tb | Minced jalapenos |
| 4 | Cloves garlic | |
| 4 | c | Vegetable stock |
| 3 | tb | Tomato paste Crushed corn chips for garnish |
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