Chili Con Verduras
Big Mexican Flavor
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.
2 Tbsp Coconut Oil
1 8oz package of Grain or Soy Tempeh
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
2 Tbsp Chili Powder
½ tsp Ground Cinnamon
½ Tbsp Ground Cumin
⅛ tsp Ground Cayenne (plus more if desired)
3 cups Roma Tomatoes (about 5-6 tomatoes), diced
1 Tbsp Tomato Paste
1½ Tbsp Navitas Naturals Cacao Powder
1 Tbsp Agave Nectar
1 cup organic fresh Corn Kernels
2 cups cooked Black Beans
1½ Tbsp fresh Lime Juice
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 and cook 2-3 minutes, stirring frequently to prevent sticking.
Add the onion, garlic, bell pepper, and jalapeño. Cook another 3-4 minutes, stirring occasionally, then add the spices and cook a minute longer. Add tomatoes, tomato paste, and cacao powder, and cook until tomatoes have melted down into a liquid, about 3 minutes. Add the agave, corn and beans along with ½ cup water, season with salt, and bring to a simmer.
Reduce the heat to low, and simmer for 30 minutes, stirring occasionally adding additional water and seasoning as needed. Once fully cooked, mix in the lime juice.