OK, so this one was easy math. You can’t really mess up chili; I mean it’s a bunch of stuff thrown in a pot a heated slowly to let the flavors combine. Bingo, bango you’ve got chili. Served it up with a Summit Red Ale, summer style.

Ingredients:
• Chili beans
• Kidney beans
• One small, minced white onion
• Organic chili powder
• Minced garlic
• Chopped, roasted tomatoes
• Oregano
• Vegetable stock
• Organic, garden tempeh as a meat substitute. I pan-fried the tempeh in some olive oil before adding it to the chili
• Topped w/ shredded, smoked cheddar on serving

Full disclosure, I used canned organic beans. Next time, when I’m feeling more ambitious, I’ll cook the dried beans myself. As it stands, the whole deal only took about 30 minutes from beginning to end. I used two cans of beans though and a little less than two cups of stock, so I made too much.

Another delicious success…that I’ll be eating for a few days.