Spicy Tempeh Chili & Vegan Cornbread
It’s really starting to feel like fall around here. Cold nights, rainy days, & the time change. I woke up feeling very out of sorts. That’s been the norm around here lately. Lots has been in flux &, as I welcome new opportunities, it often takes a minute for me to adjust to the changes, & let go of the past & what’s familiar. All of this points to me craving comfort food…
As the rain began to fall mid-morning, I turned on the heater for the first time this season, & craving an internal warming, nothing sounded better to me than a hot & spicy bowl of veggie chili. I have my favorite easy standby recipe, but I’ve really been enjoying tempeh lately, & seemed to recall seeing a tempeh chili recipe somewhere…
A little search of the archives & there it was on The PPK - Tempeh Chili Con Frijoles. Brilliant! I knew I couldn’t go wrong, as awesome Isa’s recipes have never failed me.
This recipe took a bit of time & effort, but I was up for the project, as nothing soothes my soul more than spending an afternoon over the stove, especially when there is ascrumptious reward waiting for me at the end. I was also excited to cook with a rich dark ale, which this recipe calls for, after enjoying an incredibly tasty Jolly Pumpkin Bam Noire at last night’s LOVELIKEBEER event. I also turned up the heat by adding in a chopped fresh jalapeno from a plant my brother grew. I prefer red pepper to green, so I subbed that & also added a few shakes of smoked paprika, as I cannot get enough of that these days.
And…what’s a bowl of chili without cornbread? I’ll let you in on my little secret shortcut…Trader Joe’s Cornbread mix. It’s a cinch to make vegan by preparing it with almond milk & an Ener-G “egg.” Works like a charm, every time.
As always, The PPK never fails. This chili is stick-to-your bones comforting & nothing- short-of-fantastic cold weather fare.
