Cinncinnati Vegan Chili
2 cups black beans and 2 cups kidney (canned or cooked)
4 cloves garlic, minced
8 oz tempeh, thawed and diced
1 large onion, diced
1 tblsp chili powder
1 teaspoon each paprika, ground cumin, ground
1 teaspoon (or to taste) ground cayenne
1/2 teaspoon each ground cinnamon,
large can of tomato sauce
Saute the onions, garlic, and tempeh in a little oil or in a nonstick pan till onions are soft. Add spices, stir thoroughly. Add beans and tomato sauce. Simmer for about 30 minutes, stirring occasionally. Adjust salt and seasonings to taste. Serve with chopped scallions.
Optional: add 2 diced bell peppers with onions.