Whiteley Creek Homestead

For lunch today, we ate the last bowls of extremely tasty vegetarian chili that I had made the night before last when Dick carved our pumpkin. I discovered the recipe on bread-and-honey.blogspot.com … such a homey name. It is moderately spicy hot, so I'm guessing it would not be kid preferred unless you reduce the chili powder, cumin, and cayenne a smidge. 

Vegetarian Tempeh Chili
Ingredients:

2 tablespoons olive oil
1/2 onion, diced
2 cloves garlic, minced

1 pkg tempeh (This ingredient is my recipe adaptation since I like tempeh as a substitute for ground beef.) 
1 large can (28 ounces) crushed or diced tomatoes (I like diced or stewed tomatoes with garlic and basil, so I used 2-14 oz. cans.)
2 cans (15 ounces each) beans, drained – black, garbanzos, kidney, and/or pinto (I used 1 can black beans and 1 can salad beans which is a combo of kidney, pinto, and garbanzo beans.)
1 can (15 ounces) corn, drained or 1 cup frozen or fresh (I omitted this.)
1-2 tablespoons mild chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (optional- depends on how spicy you like it)
1/2-1 teaspoon salt
1/4-1/2 teaspoon ground pepper
1-2 cups water or stock, depending on how liquidy/thick you like it (I used chicken broth/stock.)

Directions:
Heat olive oil in a large pot or saucepan. Add onions, garlic, and tempeh and saute until onions are translucent and tempeh is browned. (Follow directions on tempeh package.) Add tomatoes, beans, and corn. Bring to a boil then add seasonings and water or stock. Stir well. Turn heat down and simmer for about 20 minutes.