Ingredients

2 cups vegetable stock or water
14.5 ounces fire-roasted crushed or diced tomatoes
8 ounces tempeh, cut into ⅛-inch cubes (1 ½ cups)
¾ cup yellow onion, minced
½ cup celery, minced
1 tablespoon garlic, minced
1 tablespoon jalapeño pepper, seeded and minced
1 large Ancho chile, soaked in water until soft, seeded, finely minced (2 tablespoons), optional
2 tablespoons tomato paste
1 tablespoon chili powder
1 ½ teaspoons cumin powder, optionally toasted
1 14-ounce can black beans, or 1 ½ cups cooked and drained
¾ cup corn, fresh or frozen
1 tablespoon wheat-free tamari or soy sauce, or to taste
1 tablespoon lime juice, fresh squeezed
Pinch cayenne pepper
Sea salt and ground black pepper to taste
¼ teaspoon liquid smoke, optional
2 tablespoons cilantro, minced

Directions

1. Place the vegetable stock, tomatoes, tempeh, onion, celery, garlic, jalapeño, chile, tomato paste, chili powder, and cumin, in a 3-quart pot and simmer over medium heat for 15 minutes, stirring occasionally.
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2. Add the beans and corn and cook for 5 minutes, stirring occasionally. Add the remaining ingredients, remove from heat, mix well and enjoy. Flavor improves over time.

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