Tempeh Chili

Tempeh Chili
Tempeh chili is an easy one-pot meal that’s hearty, protein packed and one of my favorite chili
Ingredients
Scale
1 (8 oz.) package tempeh), crumbled
1 large onion, chopped cone #3
3 large cloves garlic, minced cone #1
2 tablespoons olive oil or 1/4 cup water, for sauteing
1 cup red kidney beans ( cooked)
1 cup pinto beans (cooked)
1 cup black beans ( cooked)
1 can (28 oz.) diced fire roasted tomatoes and juices or 3 cups fresh diced tomatoes
1 cup sweet corn
1 can (4 oz.) diced mild green chilies or 1 green bell pepper, cored, seeded and diced
2 tablespoons chili powder
1 teaspoon cumin
1/2 – 1 teaspoon garlic powder
1/2 teaspoon chipotle powder
salt & pepper to taste
5 cups water + 3 boullion cubes
Optional garnish:
sliced scallions + vegan sour cream,
Instructions
Stovetop: In a large 7 Qt roaster, heat your oil/water over medium heat. Add onions, garlic, spices and tempeh and cook for 5 minutes stirring frequently. Add beans, tomatoes, green chili and water, bring  medium high heat click, reduce heat to low simmer for 25 minutes. Chili will thicken upon cooling.
Serves 4 – 6
 

VEGAN CASHEW SOUR CREAM
Ingredients
1 cup raw cashews
1/2 cup water
1 tablespoon lemon juice
3/4 teaspoon apple cider vinegar
Generous pinch of mineral salt
Instructions
Soak the cashew in 1 of 2 ways, then drain and rinse well.
Soak cashews covered with 2 – 3 inches of water for 2 – 3 hours, overnight is great too but not necessary for cashews.
For a faster soak, add them to hot water, not boiling, and let soak for 5 – 10 minutes.
In high-speed or personal blender, add all ingredients and blend until nice and creamy, stopping to scrap down the sides every now and then. Add a tad more water as needed to create desired consistency.
Sour cream is best refrigerated for at least an hour before serving, but will do fine if served right away. Sour cream will thicken upon being chilled.
Makes about 1 1/4 cup.