4-5 tablespoons best quality vegetable stock

1 large yellow onion, peeled and diced

4 cloves garlic, peeled and minced

1, 8oz packet original tempeh, grated – please see instructions above regarding tempeh!

1 teaspoon freshly ground black pepper

2 tablespoons Chili powder

1 tablespoon low sodium tamari

1, 15 oz can black beans, drained and rinsed

1, 15 oz can dark red kidney beans, drained and rinsed

1 green pepper OR jalapeno pepper, diced

1, 26 oz box chopped tomatoes

2 cups best quality vegetable stock

2 bay leaves

2 tablespoons tomato paste

1 tablespoon Date Syrup (optional)

1 cup frozen or fresh corn

Toppings

Sliced green onions

Vegan sour cream

Tortilla chips

Fresh cilantro

Lime wedges

Heat 3-4 tablespoons vegetable stock in a large skillet or Dutch oven, add the diced onions and cook them until translucent, add a little more stock if the pan becomes dry.
Add the garlic and cook for a further 2-3 minutes.
Stir in the tempeh and stir well.
Sprinkle over the black pepper, chili powder, smoked paprika, cumin and cinnamon. Stir well until the tempeh is covered with the spices. You will find it turns a golden brown color.
Pour in the Tamari, stir well, then add the drained and rinsed black and dark red kidney beans. Combine well.
Stir in the green pepper or jalapeno pepper if using. If you like a lot of heat add some or all of the seeds of the jalapeno – adjust to your palette!
Pour in the tomatoes, 1 1/2 cups of the stock, bay leaves, tomato paste and date syrup if using. Stir well.
Bring to the boil, turn down to a simmer and partially cover the pot.
Allow to simmer away for a good 40 minutes, check periodically and stir the chili, if it’s looking a little dry add the last 1/2 cup of stock.
When cooked add the corn, it will cook in the heat of the sauce.
Serve immediately or keep in the fridge for up to 4 days.
Top with sliced green onions, fresh cilantro, lime wedges, tortilla chips and a dollop of vegan sour cream.