Recipe - Meatless Chili With Corn Chips

1 cup Dried kidney beans
8 ounce Soy tempeh, crumbled
One half cup Red wine
One half cup Lowsodium soy sauce,
shoyu, or tamari
1 teaspoon Ground cumin
1 teaspoon Dried basil
1 teaspoon Chili powder divided
1 cup Coarse chopped onions
One fourth cup Dry sherry
2 tablespoon Olive oil
2 cup Sliced mushrooms
8 Chop tomatoes
1 cup Minced green peppers
1 cup Minced celery
1 cup Minced carrots
One half cup Minced mild chili peppers
(usually anahiems; could
use
canned)
2 tablespoon Minced jalapenos
4 Cloves garlic
4 cup Vegetable stock
3 tablespoon Tomato paste
Crushed corn chips for
garnish

Soak beans in cold water to cover 8 hours or overnight. drain.

Combine crumbled tempeh, wine, soy, cumin, basil, chili; let marinate for 2
hours at least.

Meanwhile, in a 6 qt. pan over medium high heat, saute onions in sherry and
oil 10 minutes, stirring. Add mushroom and cook 10 more minutes.

Add tomatoes, green pepper, carrot, celery, chili, jalapenos, garlic. Saute
stirring 5 minutes.

Add beans, stock, tomato paste. Bring to boil, cover, lower heat, simmer 2
to 3 hours till beans are tender.

Add tempeh and marinade. cook 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 nonfat 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
deseed 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 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini