Hot, hot, hot.

Spicing up this Thursday afternoon with a little Tempeh Chili based off the Post Punk Kitchen variety. Ok, I'm lying, totally made this Tuesday but I just ate a little for lunch so it carried over. Plus more excellent Droid Incredible photography (does my sarcasm translate?).

Ingredients:

• 1 package of tempeh, coarsely chopped
• 1 yellow onion, diced
• 1 bell pepper, diced
• 1 large carrot, diced
• 1 ear of corn, off the cob
• 3 cloves garlic, diced
• 3 tablespoons olive oil
• 2 teaspoons soy sauce
• 3 tablespoons chili powder
• 2 tablespoons cayenne pepper
• 1-1/2 teaspoons salt
• 1 teaspoon black pepper
• 1-15 oz. can pinto beans, drained
• 1 cup (8 oz) of beer
• 1-18 oz. can diced tomatoes
• 3 tablespoons tomato paste
• 2-3 cups of water

Steps:

1. In a large pot, cook onions, carrot, corn and bell pepper over medium high heat, stirring occasionally. Let them cook until tender and a little brown, about 15 minutes
2. At the same time, put tempeh in the bottom of a large frying pan and fill with water until almost covered.
3. Add 2 teaspoons of soy sauce and allow the tempeh to simmer until the water is absorbed.
4. Once the water is absorbed, mash the tempeh with a fork leaving it crumbly but still chunky.
5. With the heat at medium, add 1 tablespoon of olive oil and saute for another few minutes until the tempeh starts to brown.
6. Turning back to veggies, stir in the diced garlic and saute for two minutes.
7. Mix in chili powder, cayenne pepper, salt and pepper.
8. Pour beer in with the veggies and deglaze the pot. Cook for 2 minutes.
9. Add in the tomato sauce, tomato paste, beans, cooked tempeh and 1-1/2 cups of water. Stir well.
10. Lower heat to medium, cover and cook for 20 minutes. Stir occasionally.
11. Uncover and cook for another 30 minutes.

Serves roughly 6. Excellent paired with tortilla chips and a little cheese or sour cream (dairy or non). Could also pair with rice or just add a free cubed potatoes to the cooking process. Will keep in the fridge for about 3 days, but head's up - it may get spicier!

• 1 package of tempeh, coarsely chopped
• 1 yellow onion, diced
• 1 bell pepper, diced
• 1 large carrot, diced
• 1 ear of corn, off the cob
• 3 cloves garlic, diced
• 3 tablespoons olive oil
• 2 teaspoons soy sauce
• 3 tablespoons chili powder
• 2 tablespoons cayenne pepper
• 1-1/2 teaspoons salt
• 1 teaspoon black pepper
• 1-15 oz. can pinto beans, drained
• 1 cup (8 oz) of beer
• 1-18 oz. can diced tomatoes
• 3 tablespoons tomato paste
• 2-3 cups of water

Steps:

1. In a large pot, cook onions, carrot, corn and bell pepper over medium high heat, stirring occasionally. Let them cook until tender and a little brown, about 15 minutes
2. At the same time, put tempeh in the bottom of a large frying pan and fill with water until almost covered.
3. Add 2 teaspoons of soy sauce and allow the tempeh to simmer until the water is absorbed.
4. Once the water is absorbed, mash the tempeh with a fork leaving it crumbly but still chunky.
5. With the heat at medium, add 1 tablespoon of olive oil and saute for another few minutes until the tempeh starts to brown.
6. Turning back to veggies, stir in the diced garlic and saute for two minutes.
7. Mix in chili powder, cayenne pepper, salt and pepper.
8. Pour beer in with the veggies and deglaze the pot. Cook for 2 minutes.
9. Add in the tomato sauce, tomato paste, beans, cooked tempeh and 1-1/2 cups of water. Stir well.
10. Lower heat to medium, cover and cook for 20 minutes. Stir occasionally.
11. Uncover and cook for another 30 minutes.

Serves roughly 6. Excellent paired with tortilla chips and a little cheese or sour cream (dairy or non). Could also pair with rice or just add a free cubed potatoes to the cooking process. Will keep in the fridge for about 3 days, but head's up - it may get spicier!