Don’t be put off by the long list of ingredients -- a good chili is all about the spices, and this is what makes up the bulk of the list. This made-from-scratch dish is a hearty cross between a traditional bean chili and a mole. It’s the secret ingredient – cacao powder – that gives off an almost smoky flavor that harmonizes with the spiciness and savory elements beautifully.
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2 Tbsp Navitas Naturals Coconut Oil |
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1½ Tbsp Navitas Naturals Cacao Powder |
| 1 8oz package of Grain or Soy Tempeh | |
| ¼ tsp ground cinnamon | |
| 2 Tbsp chili powder | |
| ½ Tbsp cumin | |
| 1 medium yellow onion, finely chopped | |
| 2 large cloves garlic, minced | |
| 1 green bell pepper, finely chopped | |
| 1 jalapeño (or other spicy pepper), deseeded and minced | |
| 3 cups diced fresh tomatoes with juice (about 4-5 medium tomatoes) | |
| 1 Tbsp tomato paste | |
| 1½ Tbsp lime juice | |
| 1 tsp agave nectar | |
| 1/8 tsp ground cayenne (plus more if desired) | |
| 1 cup corn kernels (fresh and organic) | |
| 2 cups cooked black beans | |
| sea salt to taste |
Crumble the tempeh into bits, resembling cooked ground beef.
Heat the coconut oil in a large pan over medium heat, and add the tempeh and the spices. Cook tempeh about 5 minutes, stirring frequently to prevent sticking.
Add the onion, garlic, bell pepper, and jalapeño. Cook another 5 minutes, stirring occasionally. Add tomatoes and tomato paste, and cook until tomatoes have wilted, about 3 minutes. Add the remaining ingredients and bring to a simmer.
Reduce the heat to low, and Simmer for 30 minutes, stirring occasionally.
Serve as a main course, topped with chopped avocado if desired.
Serves 4
Submitted by: Julie Morris – www.JulieMorris.net
