CHIPOTLE CHILI

Makes 10 servings

Far be it from me, a New Englander, to think that I know anything about chili, but this one is quite yummy in my book. You can get chipotle chilis in a can in adobe sauce and worth having on your shelf. The smoky spice is intoxicating. The serving in the photo is in an oversized bowl- it really is quite a lot of food. Pictured are lf corn muffins which I'll post the recipe next week for. Don't be afraid of the tempeh. You'll never realize it's there and it adds the texture of meats. If you're really against tempeh you can substitute ground turkey.

1 large onion, diced
4 cloves garlic, minced
1 zucchini chopped
1 red pepper chopped
1 green pepper chopped
1 c corn kernals (I often use frozen)
2 14oz cans of kidney beans
1 14oz can of black beans
1 24oz can of Italian crushed tomatoes
1 heafty T of ground cumin
2 chipotle chillis in adobo, minced
1 jalepeno, minced
1 8oz package of tempeh, crumbled
s/p to taste

In large pan, spray with pam and on medium head sautee onions and garlic until just soft, about 5 mins. Add sweet peppers and zucchini and sautee until soft but not overcooked, about 3 mins. Add the crushed tomatoes, beans, spices and hot peppers and stir to combine. When heated add in the corn and tempeh and simmer for about 20 mins on low, stirring often.

If the chili gets too thick you may add in some water or tomato juice to thin. After letting the chili simmer taste and then add salt. The salt will bring out the heat of the peppers, so don't taste until you get them well melded into the chili.

My brother tells a story of a chef he used to work with that would never salt the chili-he didn't believe in it. He would add in a ton of spices to bring out the flavor. More than on unsuspecting customer would add salt and it would blow their head off.

This makes a fairly spicy chili. If you not into fire omit the jalepeno and only half the chipotle. If after letting it simmer you feel it needs more heat you can add in another chipotle.

Divide the chili into pint containers about 2/3 full. This will leave room to toss in some brown rice on the top and take to work.

1 serving with 1/2c brown rice: 180cals, 2.3g Fat, neg sat fat, 29g Carbs, 10g protein