yields 1 medium to large sized pot
1 2/3 cup dry beans (pinto, red or kidney) soaked overnight
5 cloves garlic, diced
1 large onion, diced
1 bell pepper, diced
1 (12 oz.) can tomato paste
1 (12 oz.) can tomato sauce
1/4 cup fresh cilantro, chopped
jalapeño peppers, diced, to taste
1 cup bean stock (see step 1)
1 Tbsp. sweetener
1 Tbsp. tamari or substitute
3 Tbsp. nutritional yeast
1 Tbsp. cumin powder
1 Tbsp. vegetable bouillon
1/2 Tbsp. chili powder (or to taste)
1/4 tsp. sea salt
garlic & onion powder, to taste
2 cups ground tempeh or seitan (Optional, but recommended. You can also use texturized vegetable protein – TVP. If using TVP, simmer with 2-3 cups of boiling water until all the water is absorbed.)
1. Rinse soaked beans, then cook for one hour before beginning chili preparation. Drain beans and set aside one cup of liquid.
2. In a separate pot, sauté garlic, onion and pepper. When cooked, add tomato paste, tomato sauce and all other ingredients except tempeh/seitan, beans and bean stock. Continue simmering.
3. Add tempeh/seitan to the chili pot. Stir frequently. When beans are cooked thoroughly, add them to the pot with one cup of the bean stock. Simmer for another half an hour.
4. Serve in taco shells, over rice or with corn bread.