AZUKI, TEMPEH, AND CORN CHILI

SERVES 6

Japanese azuki beans are high in protein and easy to digest, and they cook faster than almost any other dried bean. They make an outstanding addition to chili. This is a Mexican-inspired version, loaded with vegetables and posole, which is the white hulled corn (hominy) that is ground for tortillas and tamales. Smoked tempeh adds even more protein and flavor. I like to make a large quantity of this chili; it keeps well and improves with reheating. You can serve it with such accompaniments as chopped onions, lettuce, tomato, hot sauce, and, if you like, your favorite shredded or crumbled cheese.

Ingredients

1/4 cup extra-virgin olive oil

1 (12-ounce) package smoked tempeh, cut into 1-inch pieces

1 small onion, diced

2 garlic cloves, mashed

6 to 8 tomatillos, peeled and chopped

2 or 3 medium tomatoes, peeled, seeded, and diced

1 medium zucchini, diced

1 cup corn kernels, shaved from 1 ear corn

1 medium yellow summer squash, diced

2 Anaheim chiles, roasted, peeled, and diced

2 poblano chiles, diced

Instructions

3/4 teaspoon minced jalapeño chile

3/4 teaspoon minced Fresno chile

1/2 cup canned azuki beans, rinsed and drained

1 cup canned white posole, rinsed and drained

1 tablespoon ground cumin

2 teaspoons dried oregano

1/8 teaspoon chili powder

1 3/4 teaspoons salt

1 teaspoon freshly grated orange zest

1 cup fresh cilantro leaves, chopped

1. Heat a stockpot over medium-high heat and add the olive oil. Add the tempeh and sauté until lightly browned. Add the onion and sauté until it begins to soften. Add the garlic and sauté for 1 minute. Add the tomatillos, tomatoes, zucchini, corn, squash, all the chiles, beans, posole, cumin, oregano, chili powder, salt, and orange zest, and mix well. Simmer for 20 minutes.

2. Turn the heat to the lowest setting and let simmer for another 20 minutes. Serve in bowls garnished with the cilantro.