I wimped out yesterday. It poured all day so I didn’t go for my run.
Which means I have to run today. There is a 100% chance of rain.
Jerry keeps reminding me that it could rain on the day of the race. He has a point, so I guess I am running this afternoon, rain or shine.
Instead of running I made the world’s fastest batch of chili.
This is a variation of a family recipe we call “Indiana Chili”. I believe we call it that because we got the recipe from some relatives in Indiana. It is a turkey chili with white beans, but yesterday I made it vegetarian.
Easy Vegetarian Chili
Makes 6 servings
- 8oz package of tempeh, grated
- 16 oz jar of salsa, any kind you like
- 14.5 oz can of petite diced tomatoes
- 2 ears corn
- 15.5 oz can small white beans, drained and rinsed
- 1 Tbls chili powder
- 1 tsp cumin
- juice of half a lime
Put first 8 ingredients into a pot and simmer 20-30 minutes. Add lime juice once removed from heat. This is a recent addition to the recipe, and I feel like it “wakes up” the jarred salsa.
Top with grated cheese, onions, avocado, hot sauce, tortilla chips, etc.
The original recipe calls for ground turkey. Simply brown one pound of turkey, and use instead of tempeh.
You can use 1 cup of frozen corn if fresh is not available.
Usually, (if I have an extra 30 minutes) I saute one large onion, a small green pepper, and a jalapeno. Then I leave out the jar of salsa and use a 28 oz can of tomatoes. I let it cook an extra 20 minutes, to let all the flavors combine. Add salt and pepper if you do not use the salsa.
This method tastes better, but a jar of good quality salsa works just fine in a pinch.
|Tempeh chili with melty extra sharp cheddar|
I make this chili with turkey 3 or 4 times a year. This was my first attempt at making it vegetarian, and I think it came out pretty good. The fresh corn and lime juice make a huge difference.
I wasn’t sure Jerry would eat this, but he did and liked it! I told him it was vegetarian, but he didn’t even seem to notice the tempeh was in there. As an added bonus, the whole pot cost less than $9 to make.
I have a feeling this recipe will be our meatless winter staple.