Submitted by Wheatsville Co-op, Austin, Texas
Dinner is easy when you make this dish the kids are sure to love.
Yields about 4.25 quarts
¼ cup vegetable oil
6 Tbsp soy sauce or tamari
1 large yellow onion, diced
1 large green bell pepper, diced
¼ cup minced garlic
¼ cup chili powder
2 Tbsp ground cumin
1 Tbsp dried oregano
1 ½ tsp black pepper
1 ½ tsp sugar
½ tsp. cayenne pepper
12 oz. tempeh, crumbled
1 28 oz can diced tomatoes
1 28 oz can tomato puree
2 25 oz can kidney beans
Heat oil and soy sauce in large pot over medium-high heat. Add onion, green pepper and garlic and stir well. Add chili powder, cumin, oregano, black pepper, sugar, and cayenne and stir well.
Cook for 5 to 10 more minutes until vegetables are tender. Add crumbled tempeh and mix well. Add tomatoes, tomato puree, and kidney beans, and bring to a boil, then reduce heat and simmer for about 10 minutes.
1 3.25 oz bag Fritos corn chips
1 cup Tempeh Chili
¼ cup shredded cheddar cheese (or 1 Tbsp nutritional yeast)
2 Tbsp diced red onions
5-6 pickled jalapeños
Optional: pico de gallo, sour cream, diced avocado
Split bag of chips down the side. Top chips with chili and toppings.