Vegan Chilli

I made this chilli a couple weeks ago from a recipe I found for "Bison Chilli." The recipe called for a pound of ground bison. I know I've been strictly pescatarian for at least the past decade, but is "ground bison" really the kind of thing your average joe has lying around the house? I used a package of tempeh instead, and crumbled it with my hands. No blood, no scary mad-cow microbes, no worries about salmonella or the like, and the chilli was both vegan and delicious.

The cornbread recipe went along with it. Combined, the recipe called for a whole zucchini and a cup of frozen corn, then half of each go in the bread and the other halves of each went in the chilli, but the bread also called for eggs, and then I went and melted cheese on top. I had a vegan friend of mine over for dinner and she had her bowl of chilli unadorned.

It's actually good both ways! This evening I wanted chilli again and had a bunch of canned veggies lying around, but no zucchini.

For this recipe, I used:
1 Tbsp Peanut Oil
1 white onion, chopped
1 Tbsp chilli powder
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp curry powder
1 can diced tomatoes (the kind with green chilli is good, but I couldn't find it for this batch)
1 can white beans, rinsed and drained
1/2 cup frozen corn
1 cup vegetable broth
1 tablespoon flour

Super cheap (I got the peanut oil for free from the charity house several months ago--good stuff) and delicious, but next time I'm throwing in a whole green chile and maybe some bell pepper too.

The rest of my evening?

A cuppa loose herbal tea, and some Tim Wise videos.