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a good that arise.
There’s nothing like a hearty chili to warm up your cockles on a rainy day. When the L.A. blue skies cloud over, I get a bit romantic, enjoying cups of tea and yearning for Merchant Ivory films (further evidence of my inner dork). The downside of infrequent foul weather is that I instantly throw on Annie Hall style flannel shirts, combats, and mooch around, not really in the mood to cook.
Before I give in to the impulse of driving to Erewhon or Whole Foods (my local quick fixes) to buy some veggie sushi, I scanned the shelves. What could I rustle up that doesn’t feel like an ordeal to prepare? Spotted in the fridge and cabinets: A half a block of tempeh, a tin of organic black beans, leftover short grain brown rice, half a can of organic tomato paste, fresh corn, a bag of organic carrots, and spices galore sitting in my cupboards. Reality check: By the time I got in the car, fought through the traffic, snibbled a parking spot, and shopped, I’d be done with my chili, saved gas, stress, and money to boot.
I surprised myself by throwing it all together in 20 minutes. On top of that, cooking while listening to the music of rain falling in the yard was sublime. It doesn’t get much better than cooking veggie chili on a wet and blustery day in Laurel Canyon.
Serve the chili over steaming short grain brown rice or basmati rice. Top it off with some grated mature cheddar, and it’s on baby.
8 oz tempeh, chopped into “ground beef” crumbs
half an onion, chopped
2 cloves garlic, minced
3 tbls olive oil
2 cups vegetable stock
1 cup black beans cooked
1 cup carrots chopped
1/4 cup fresh corn
3 tbls tomato paste
splash of worcestershire sauce
1/2 tsp bay leaf
1/4 tsp dried red chili
1/2 tsp ground cumin
1/2 tsp dried parsley
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
pinch of organic unbleached sugar
1. Saute the onions and garlic in the olive oil on medium heat until soft, about 1-2 minutes. Add the bay leaf, chili, cumin, dried parsley, and stir, allowing the seasonings to “wake up” for about a minute. Add the carrots and cook for 3 minutes.
2. Add the tempeh, incorporating into the carrots, and fry until golden for 5 minutes. Add the vegetable stock, beans, and tomato paste. Stir once again to make sure that all of the ingredients are combined. Lower the heat and cover, simmering for 20 minutes.
3. After 10 minutes, add the fresh corn, stirring to combine, then cover until the chili is finished. Season, and serve immediately over your choice of rice. Top with grated mature cheddar.
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