1 14-oz can diced roma tomatoes
1 14-oz can kidney beans
1 14-oz can black beans
1 4-oz can diced green chilies
1 8-oz package tempeh (could use more if wanted, but add proportionate sauce)
1 jar traditional style vegan spaghetti sauce
1/4 teaspoon dried cilantro
2 tablespoons crushed red pepper flakes (more or less, to taste)
1/4 to 1/2 teaspoon Adobo seasoning
1/4 cup vegan red wine (I used cabernet sauvignon)
bit of olive oil
First, cube the tempeh and fry it in a little oil. Add the tomatoes, chilies, and spices once tempeh is a bit cooked (slightly crispy is good). Sautee until tomatoes are "reduced" (i.e. start to get thick from water cooking away).
Meanwhile, rinse and drain the beans, toss 'em in a large pot with a bit of oil, and stir in the sauce. Put a little water in the spaghetti jar, put the lid back on and shake it up to get all the sauce out, and dump it (water and all) in the pot. Heat on low, stirring occasionally.
When the first part, the tempeh mix, is done, add that in. Stir it up, then add the wine and stir some more. Cook over low heat for an hour, stirring often enough to prevent it from burning.
NOTE: This is very quick to assemble, just takes a long time to cook. It's good for cold weather when you're feeding your family or having company over- also a good recipe for reluctant vegans, if a bit "unusual" tasting compared to standard chili.
It fills up the house with delicious smells, and goes well with plain biscuits with a little margarine on 'em. If anyone tries this with substitutions or has a really good food to go with it, please do let me know. I love this recipe and am constantly tweaking it :)