White Lightning Tempeh Chili |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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The original recipe called for chicken and I won a chili competition with it a couple of years ago. I found that recipe on and have since made this vegetarian version that tastes as good as the original according to my meat-eating husband. The tempeh taste was pretty strong the first day but the flavors melded by day 2. So, I've decided not to reduce the amount of tempeh in the recipe. Ingredients:
12 ounces tempeh, crumbled |
2 (15 ounce) cans great northern beans, rinsed |
1 white onion, diced |
1 cup frozen white corn |
1 yellow bell pepper, diced |
1 1/2 cups fresh mushrooms, sliced |
1 bulb of garlic, minced |
4 -6 habanero peppers, seeded, wear gloves |
1/2 cup white wine |
32 ounces vegetable broth |
2 teaspoons vegetable bouillon, chicken flavored |
2 teaspoons cumin |
1 teaspoon coriander |
1 tablespoon white pepper |
3 tablespoons olive oil |
1 lime, squeezed for juice |
1/2 cup sour cream |
1/2 cup monterey jack pepper cheese, grated |
2 tablespoons cilantro, chopped |
Directions:
1. Heat olive oil in a large saute pan on med-high heat. Add garlic, onions and tempeh.
2. Saute until onions and garlic are tender, about 5 minutes.
3. In a large dutch oven, add chicken broth, cumin, coriander, white pepper, lime juice and habanera peppers.
4. Bring to a boil.
5. Reduce heat to medium, cover and let simmer 10 minutes.
6. Add tempeh, garlic and onion mixture, corn, beans, yellow pepper, mushrooms and white wine.
7. Cover and let simmer 30 minutes.
8. Remove from heat. Stir in the sour cream. Garnish with pepper jack cheese and cilantro.
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