5 Alarm Vegan Chili
2 cups dry kidney beans
2 cups water
1 teaspoon olive oil, optional
1 medium onion, chopped
4 cloves garlic, minced
1 habanero pepper, minced
1 jalapeno, minced
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce or paste
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon freshly ground black pepper
cayenne pepper, to taste
5 drops very hot sauce (I use Dave's insanity sauce, which is ghost pepper)
1-2 (12 ounce) packages tempeh, crumbled (I use organic)
1 teaspoon paprika
1 teaspoon salt
1-2 cups frozen organic corn
1. Soak beans in the water overnight or boil for 10-20 minutes and drain. In a large non-stick pot, sauté the onion in a little water or olive oil until it begins to brown.
2. Add the garlic, jalapeno, habanero peppers, and a little more water, and sauté for 3 more minutes. Add the crushed tomatoes, tomato sauce, beans, cumin, oregano, black pepper, cayenne, hot sauce, tempeh, and paprika.
3. Bring to a simmer. The secret is in the simmering, so let it cook on low-medium heat for a minimum of 1 hour and more if you have time. Keep adding water as needed.
4. Taste for seasonings and add salt and red pepper, to taste. Roughly 20 minutes before you think it’s done, add the frozen corn.
This should make at least 8 servings. You can serve this over some organic brown basmati rice, and can always chop fresh cilantro, red onion or green onion as a topper, as desired.
Source of recipe: I wrote this recipe, taking bits and pieces from other recipes and adding my own kitchen experience.