This isn’t the penultimate chili recipe or anything, just something I whipped up with some ingredients I had to use.
-1 cup dried pinto beans (or 2-3 cups cooked beans)
-15oz green enchilada sauce
-1 potato per person, washed
-1 package tempeh
-Cumin, coriander, chili powder, garlic powder, to taste
-Fresh coriander leaves (cilantro)
-1 small to medium onion
-Vegan cheddar cheese (optional)
-Vegan sour cream (optional)
Step 1: If using dried beans, measure out 1 cup and remove any stones. No, really, for those who haven’t worked with dried beans, you have to look for stones. Add about 3 cups of water, boil the beans, then cover and let sit (no heat) for an hour.
Step 2: While the beans are soaking, or if not using dried beans, chop your tempeh into cubes, then dice the onion. Place these in a container and then add the enchilada sauce. Cover and refrigerate.
Step 3: About 30 minutes into the marinating/soaking, wash your potatoes, poke holes in them with a fork, wrap in foil. Toss into an oven pre-heated to about 225 degrees C (about 450 degrees F).
Step 4: After the hour for the beans, drain off some of the bean water, reserving some to help make a broth. Add in the marinated tempeh/onions, sauce and all, into the pot. Add in the cumin, chili powder, coriander and garlic powder, adjusting to your tastes.
Step 5: Add in some of the cilantro and lime, let simmer about 20 minutes to let the flavors come together. Check on the potatoes. Using an oven mitt, give ‘em a squeeze. If there’s a little give, they’re ready. If still firm, they need to be cooked longer.
Step 6: When ready, remove potatoes from the oven. Slice into one, pull apart to expose the flesh. Top with the chili, more cilantro, more lime, vegan sour cream and vegan cheddar…up to you how much you want. Hot sauce is also a good idea :)
-If you have some whiskey, scotch, tequila or clear rum on hand, adding in a shot wouldn’t be a terrible idea. A splash of dark beer would also be awesome. This would be added during step 4.