Meatless Chile With Corn Chips

Recipe Ingredients

1 cup	160g / 5.6oz	Dried kidney beans
8 oz	227g	Soy tempeh - crumbled
1/2 cup	118ml	Red wine
1/2 cup	118ml	Low-sodium soy sauce - shoyu, or tamari
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Dried basil
1 teaspoon	5ml	Chile powder divided
1 cup	62g / 2.2oz	Coarse chopped onions
1/4 cup	59ml	Dry sherry
2 tablespoons	30ml	Olive oil
2 cups	474ml	Sliced mushrooms
8		Chop tomatoes
1 cup	93g / 3.3oz	Minced green peppers
1 cup	110g / 3.9oz	Minced celery
1 cup	110g / 3.9oz	Minced carrots
1/2 cup	46g / 1.6oz	Minced mild chile peppers - (usually anahiems, c canned)
2 tablespoons	30ml	Minced jalapenos
4		Garlic
4 cups	948ml	Vegetable stock
3 tablespoons	45ml	Tomato paste - crushed corn chips f

Recipe Instructions

Soak beans in cold water to cover 8 hours or overnight. drain.

Combine crumbled tempeh, wine, soy, cumin, basil, chile, let marinate for 2 hours at least.

Meanwhile, in a 6 qt. pan over medium high heat, saute onions in sherry and oil 10 minutes, stirring. Add mushroom and cook 10 more minutes.

Add tomatoes, green pepper, carrot, celery, chile, jalapenos, garlic. Saute stirring 5 minutes.

Add beans, stock, tomato paste. Bring to boil, cover, lower heat, simmer 2 to 3 hours until beans are tender.

Add tempeh and marinade. cook 10 minutes. Serve garnished with chips.

NOTES: This is a midwestern chile (beans and tomatoes!). I added some leftover crushed tomatoes, and we garnished it with non-fat sour cream and chopped cilantro (better for you than corn chips). A more traditional chile style would be to relplace all tomatos with a red chile sauce: split and de-seed dry red anchos, anahiems, and/or gujanailos (sp?) and sear on a hot cast iron skillet. put in a bowl and cover by boiling water. let soak 20 min, then puree, maybe with a little garlic (and usually salt, but not for this recipe!). Use that instead of tomato paste and crushed tomato.

Source:
Frida's Fiestas by Guadalupe Rivera

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