Meatless Chili With Corn Chips

4 Servings

1 c kidney beans, Dried
8 oz soy tempeh, crumbled
1/2 c red wine
1/2 c low-sodium soy sauce, shoyu, (or tam), ari
1 t cumin, Ground
1 t basil, Dried
1 t chili powder, Divided
1 c coarse onions, Chopped
1/4 c dry sherry
2 T olive oil
2 c mushrooms, Sliced
8 chop tomatoes
1 c green peppers, Minced
1 c celery, Minced
1 c carrots, Minced
1/2 c mild chili peppers, Minced (usually, anahie, could use
2 T jalapenos, Minced
4 cloves garlic
4 c vegetable stock
3 T tomato paste corn, Crushed 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.