Double-Soybean Chili

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Double-Soybean Chili

 

2 tablespoons olive oil

2 teaspoons cumin seeds

3 cups coarsely chopped onions

8 ounces tempeh, preferably soy, crumbled into small bits or quartered and

finely chopped in a food processor

1 large green bell pepper, seeded and cut into 1-inch dice

1 large red bell pepper, seeded and cut into 1-inch dice

1 tablespoon minced garlic

1 tablespoon chili powder

2 chipotle chilies, stemmed, seeded, and snipped into bits

1 ancho chili, stemmed, seeded, and snipped into bits

2 teaspoons dried leaf oregano

12 oz. apple juice

6 sun-dried tomato halves (dry-pack, not marinated in oil), snipped into bits

1 1/2 cups cooked black soybeans or 1 can (15 ounces) organic black soybeans,

drained

1 can (15 ounces) diced tomatoes or plum tomatoes, coarsely chopped

1 teaspoon salt, or to taste

1/2 to 1 cup coarsely chopped cilantro (use the maximum if you are passionate

about this herb)

 

Heat the oil in a large saucepan over medium-high heat. Sizzle the cumin in

the hot oil for 20 seconds. Add the onions and tempeh and sauté, stirring

frequently, until the onions are golden brown, about 10 minutes. Add the

bell peppers, garlic, chili powder, chili peppers, and oregano. Sauté for 1

minute more, stirring constantly.

 

Stir in the apple juice, dried tomatoes, soybeans, diced tomatoes (with canning

liquid), and salt. Bring to a boil. Cover partially, reduce the heat to low,

and simmer, stirring occasionally, until the flavors deepen and mingle, 20

to 30 minutes. Just before serving, stir in the cilantro and adjust the

seasoning.

 

Serves 4 to 6.

 

Note: Chipotles are dried jalapeños that impart a hot, smoky flavor. Ancho

chilies are dried poblanos and are relatively mild. Look for both in gourmet

shops.

 

 

 

~ Pray for Peace ~

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