Tempeh And Vegetable Chili

4 Servings

1 c kidney (or pinto beans)
1 c white (or blue corn), Dried kernels
1 pk tempeh (8oz)
1 T olive oil
1 md onion, finely chopped
1 md red bell pepper, seeded and finely, Chopped
1 md green bell pepper, seeded and finely, Chopped
2 cl garlic, minced
4 lg tomatoes, peeled and stewed then br
2 T chili powder (or paste from) 2-3 chil, ies
1/2 t oregano
1/2 t cumin
1/4 t paprika
1/4 t tabasco style pepper sauce
4 c water (or tomato juice)
Soak the beans and corn overnight, then cook until done. Cut the tempeh into small cubes and brown with the onions in oil.
(Alternately you can grate the tempeh)
Add bell peppers and garlic and saute 5 to 10 minutes.
Stir in the tomatoes, beans, corn, and herbs and spices.
Add water or tomato juice. Bring to a boil, then reduce the heat and simmer for an hour., stirring often to prevent sticking and burning. Serve with lime wedges squeezed over each serving or with grated vegan cheese.