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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is an updated version of my White Lightening Tempeh Chili. Ingredients:
3 tablespoons olive oil |
6 ounces tempeh, crumbled |
1 bulb of garlic, minced |
1 white onion, diced |
32 ounces vegetable broth |
1 lime, juiced |
2 tablespoons habanero peppers, seeded and minced |
2 teaspoons cumin |
1 teaspoon coriander |
1 tablespoon white pepper, ground |
2 (15 ounce) cans great northern beans, rinsed |
1 cup white corn, frozen |
1 yellow bell pepper, diced |
8 ounces fresh mushrooms, sliced |
1/2 cup white wine |
1/2 cup sour cream |
1/2 cup monterey jack pepper cheese, shredded |
Directions:
1. Poach Tempeh in 1 1/2 cups of broth for 5-10 minutes. Set aside.
2. Heat olive oil in a large saute pan over medium-high heat. When hot, add onion and garlic. Saute until softened, about 5 minutes, then add the tempeh and saute together for another 5 minutes. Set aside.
3. In a large Dutch oven, bring to a boil the remaining vegetable broth, cumin, coriander, ground white pepper, lime juice and habaneras.
4. Reduce heat to medium, cover and let simmer 10 - 15 minutes.
5. Add the tempeh, garlic and onion mixture, corn, beans, bell pepper, mushrooms and white wine. Bring back to a boil.
6. Reduce heat, cover and let simmer for 30 minutes.
7. Remove from heat and stir in the sour cream. Garnish with the shredded pepper jack and serve with crusty Italian bread.
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