Tempeh (or turkey) Chili

My favorite winter meal. Also excellent in the spring, fall, and summer.

Since I'm constantly finding and inventing new recipes, there are very few recipes that I make with any regularity. This chili is an exception, and appears on our table at least once a month.

Note to meat-eaters: It's based on this turkey chili recipe from Food Network. I made it with turkey for a long time and it's excellent, so feel free to substitute turkey or other meat if you don't enjoy bird seed (I mean, fermented soy bean products) like I do. I've also tinkered with the spices and added more vegetables.

The Recipe:

1 tb olive oil

1 red onion

4 garlic cloves, minced

5 jalapeno slices, minced

10 mushrooms, chopped finely

2 celery stalks, chopped finely

2 bell peppers (red/yellow/orange are good), chopped finely

1 tb tomato paste

2 tb red wine

1 pound tempeh, crumbled

2 (28-ounce) cans crushed tomatoes

1 (16-ounce) can kidney beans, rinsed

1 c quinoa, rinsed

2 c vegetable stock

1 tsp worcestershire sauce

1 tb chili powder

1 tb sugar

1/2 tsp garlic powder

1 tsp dried basil (or a big handful of fresh basil in the summer!)

1/2 tsp dried oregano

1 tsp cumin

salt and pepper to taste

hot sauce to taste

Over high heat, saute onion and mushrooms in olive oil until onion is soft
Add other vegetables and season with salt and pepper; saute 5 minutes
Add tomato paste and stir for 1 minute
Add red wine, stir to deglaze, and let sit until most of the liquid has evaporated
Add all other ingredients
Bring to boil; reduce and simmer at least 20 minutes
And more salt and hot sauce to taste
Serve with chips, cheese, avocado, and chopped onion

The Verdict:

Overall grade: A+

Overall reason: Delicious, easy, and healthy.

Time to prepare: 30 minutes of work and 20 minutes of waiting.

Husband quote: Not too hot, not too cold. The tempeh-ture is jussssst right!

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