I had some friends over for RPG board gaming yesterday and I decided to make a pot of vegetarian chili to share with everyone. I made it up as I went along and it came out really well, so I figured I'd write down the recipe in the hope of replicating it someday.
1 small onion, diced
1 green pepper, diced
1 small butternut squash, peeled, deseeded and diced
1 delicata squash, peeled, deseeded and diced
1/2 pint grape tomatoes, halved
8 oz. tempeh, diced
1 tbsp. olive oil
Salt and pepper to taste
Line jelly roll pan with foil and drizzle with olive oil. Place vegetables and tempeh on pan, stir to coat with oil, and sprinkle with salt and pepper. Roast at 450°F for 30 minutes, stirring occasionally.
In a large pot, combine:
1 can tomatoes with green chilies
1 8-oz. can tomato sauce
1 can black beans (drained and rinsed)
1 can white kidney beans (drained and rinsed)
1 can red beans (drained and rinsed)
2 tbsp. chili powder
1/2 tsp. smoked paprika
1 tsp. garlic powder
1/4 tsp. cayenne pepper
1 tsp. ground cumin
1 tsp. Sriracha sauce
When the vegetables are finished roasting, add them to the pot along with 2 or more cups of water to thin the chili. Simmer for 30 minutes or longer to combine flavors, adding more water as needed. I had mine on the stove for several hours and it worked out great for people who were hanging out and eating at different times.
This ended up having a nice, spicy kick to it. You can cut back on the Sriracha and cayenne if you like your chili milder.
Even the non-vegetarians seemed to enjoy this a great deal. It's definitely a keeper.