Smokey Tempeh Chili

2 TBSP coconut oil, butter, or ghee
2 stalks celery, chopped
1/2 large onion, finely chopped
2 cloves garlic, finely chopped
8 oz soy tempeh, chopped well (1 package)
1 TBSP chili powder
1 red bell pepper, diced
1 13 oz can peeled, ground or crushed tomatoes
1 bay leaf
2 tsps natural sugar (or 4 drops liquid stevia)
2 TBSP brown rice vinegar
2 TBSP tomato paste
1 tsp pure salt
1 can (14 & 1/2 oz) chili beans (pinto, kidney, black, or a combination)
1/4 tsp liquid smoke

• Crumble or chop the tempeh.
• In a large, heavy based saucepan, heat the oil and on low and saute the celery, onions and garlic until soft.
• Add the tempeh and allow to brown slightly.
• Add chile powder, red pepper, bay leaf, and tomatoes with their juice (plus, after adding the tomatoes, I put enough water in the package to swish around & grab any remnants of tomato clinging to the package. The chili actually tends to be a little too dry without this added water.)
• Simmer, covered for 30 mins.
• Add sugar, vinegar, tomato paste dissolved in a little hot water, and salt.
• Drain/rinse the canned beans and add them as well as the liquid smoke, & simmer 10 mins longer.

Serve with corn bread. Serves a family of four. (I usually double this recipe.)

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SIDE NOTES:

~  Adapted from the “Complete Vegetarian Cookbook”

~ I love my “KWIK-KUT” gadget for quickly chopping the tempeh.

~ Liquid smoke is just water & hickory smoke concentrate. You can usually find it by the bbq sauce/marinades/salad dressings. Ours is “Wrights all natural hickory seasoning liquid smoke.” THIS IS A MUST FOR THE RECIPE – DO NOT OMIT!!!!

~  The only ingredient in tomato paste should be tomatoes, so check the label & make sure you don’t pick up one w/ additives.

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