some like it hot! spicy mexican red chili

Before my vegan days I loved making Red Chili!!   My husband would beg for me to make it on weekends, and it was that great dish you could throw together in the morning and eat later that evening. I haven't missed the "meat" in the dish - just that yummy spicy flavor.

I thought it was time to make a vegan version of it and DANG it turned out great!!  My husband gave it two thumbs up and said best ever (love that man!). You can make this as spicy as you want or more on the mild side.  The chipotle peppers add a lot of punch and less is always more.  The Red Chili Sauce can be bought in Mild/Medium/Hot, we normally like Medium, so buy at the temperature you like.  The chili can also be thickened up as needed using masa flour and water (mix together and then mix into chili).

Sorry, for the poor photo but we were so hungry that I totally forgot to take a photo before I started eating!!  LOL!

Spicy Mexican Red Chili

Ingredients
2 packs of Tempeh, diced
1 Large Onion, diced
2 Chipotle Peppers, diced
1 Large Can Red Chili Sauce (Enchilada sauce)
1 Can Green Chilies, diced
1 T. Cumin
1 T. Garlic Powder