This chili has a very rich, dark flavor from the combination of chiles. If you decide to buy heirloom beans from Rancho Gordo, be sure to order some of their yummy chili powders.

YIELD: 6 servings

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 40 to 50 minutes

INGREDIENTS

• 2 tablespoons (28 ml) olive oil (*use water or broth)
• 1/2 small onion, minced
• 3 cloves garlic, minced
• 8 ounces (225 g) soy tempeh, diced (**use seitan)
• 6 cups (1.5 kg) cooked Vaquero beans or 3 cans (15 ounces, or 425 g each) pinto or black beans, rinsed and drained
• 1 cup (235 ml) water
• 1 can (14.5 ounces, or 410 g) diced tomatoes or 1 1/2 cups (270 g) chopped fresh
• 1 tablespoon (16 g) tomato paste
• 1 teaspoon chili powder
• 1 teaspoon pasilla chile powder
• 1 teaspoon oregano
• 1/2 teaspoon paprika
• 1/4 to 1/2 teaspoon chipotle powder
• Salt (smoked or plain), to taste
• Vegan sour cream or Cashew Cream, for serving

INSTRUCTIONS

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and sauté until translucent, about 5 minutes.
3. Then add the garlic and sauté for a few more minutes.
4. Add everything else except the salt and sour cream.
5. Cook over medium heat and turn to low as soon as it starts to simmer.
6. Cover and cook for 30 to 40 minutes until piping hot.
7. Taste and season with salt.
8. Serve topped with vegan sour cream.

PER 1 1/2-CUP (355 ML) SERVING (DOES NOT INCLUDE VEGAN SOUR CREAM):

• 347.3 calories; 8.4 g total fat; 1.4 g saturated fat; 20.0 g protein; 51.0 g carbohydrate; 15.9 g dietary fiber; 0 mg
  cholesterol.