Happy Monday, y’all! We are (hopefully) nearing the end of Winter here in the Midwest, so I thought I’d bring you a good, hearty, vegan chili! The recipe is actually pretty simple-beans (I went with black beans, pinto beans, and kidney beans), diced tomatoes, bell peppers, onion, tempeh, paprika, cumin, onion powder, and oregano. The recipe also called for chili powder but I am not a fan of spicy and was worried it would be. When I asked Mr. FBBQ if chili powder is spicy I received the less-than-helpful answer of “it can be.” So, I erred on the side of caution. The recipe also called for frozen corn but I forgot about it so this chili is corn-free. But I do think corn would’ve been quite tasty in it.
I used dried beans, so I soaked them for a day and a half and then simmered them in water on low heat for about a half-hour.
I diced up the peppers and onions and added a little garlic in there as well. I cooked the veggies until they were browning and set them aside.
After cutting the tempeh into small cubes, I browned that in the same pan I used to cook the veggies.
In the pot I used to simmer the beans, I added the drained beans, the cooked veggies, and the diced tomatoes.
I then seasoned it. Lastly, I added the tempeh and some vegetable broth and allowed the whole thing to simmer together for about a half-hour.
It was good, but I felt like it needed something more. According to Mr. FBBQ, it needed chili powder. Maybe he’s right. I probably shouldn’t put that in writing.
Soooo … by getting the answer “it could be” from Mr FBBQ, you now know what it was like in the Teflon dome (no office drama stuck to us) when I shared the workspace with him. Other similar responses included: “Ought to be”, “Supposed to”, “We’ll see”, etc… stay well, my friends. Pops