Meatless Chili With Corn Chips Recipe

Meatless Chili With Corn Chips Recipe


1 c of kidney beans (dried)
8 ozs of crumbled soy tempeh
1/2 c of red wine
1 tsp of basil (dried)
1/2 c of soy sauce (low sodium)
1 tsp of cumin; ground
1 tsp of chili powder; halved
1 c of onions; chopped
1/4 c of sherry (dry)
2 c of mushrooms; sliced
8 pcs of chopped tomatoes
2 Tbsps of olive oil
1 c of green bell peppers; minced
1 c of celery; minced
1 c of carrots; minced
1/2 c of chili peppers; minced
2 Tbsps of jalapeno; minced
4 cl of garlic
3 Tbsps of tomato paste
4 c of vegetable stock
Corn or tortilla chips (for garnishing)


Soak the beans with water. Cover and leave beans soaked overnight or for eight hours. Drain the beans. Combine tempeh, half of the chili powder, basil, cumin, soy sauce and wine.

Set aside to marinate about a couple of hours. Saute the onions with oil and sherry for 10-12 minutes inside a six quart pot. Add in mushrooms and let it cook for ten minutes.

Mix in other half of chili powder, garlic, jalapeno, celery, carrot, green bell pepper and tomatoes. Stirring constantly for five minutes.

Mix in beans, paste and stock. Let it boil with cover. Reduce heat and let it simmer for 2-3 hours ’til beans become tender.

Serve chili with some corn chips. Good for 4 persons.

Meatless Chili With Corn Chips Recipe

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