Jala Jala Vegan Chili
1 small onion
3 cloves of garlic, minced
1/4c sunflower oil
2 pkgs original tempeh (shredded like ground beef)
1 (15oz) can black beans, drained and rinsed
1 (15oz) can pinto or red beans, drained and rinsed
1 small can sliced water chestnuts, drained and chopped fine
1 bag fire roasted chipotle tomatoes
½ jar Jala Jala Amarillo Gold Corn Relish, drained
1 pkg Jala Jala Texas Red Chili Mix
Chili Stock Water: 32 oz vegetable stock, 3 dried Mexican chilies or Frontera Guajillo Pepper Adobo Sauce
Make chili stock water 1st: Remove the Seeds and stems from 3 dried Mexican Chilies. Heat vegetable stock and put in blender with chilies. Blend, then strain. OR add ½ jar Frontera Guajillo Pepper Adobo sauce to vegetable broth.
Put oil in Dutch oven over medium heat and sauté onion until translucent, then add garlic and stir for 2 minutes. Add rest of ingredients and simmer at least 30 minutes (make sure you make the chili stock water before you begin to assemble the ingredients). May add more water, vegetable stock, or tomato sauce if needed to get desired consistency.