Recipe of the Week

Maggie Lyon

Chili with black beans, corn, and tempeh with side of topopos



Two yellow onions, diced
Two bell peppers, red and orange, diced
Two tbs EVOO
One tbs chili powder
One tbs tomato paste
One tbs organic cane sugar
One tbs salt
One bag of frozen mixed kernel corn
One can of black beans
One large can of fire roasted crushed tomatoes
One package of tempeh, original, seasoned
and sauted in EVOO until crispy, golden


For topops:
One package of sprouted corn tortillas

Saute the onions and peppers on high heat until cooked through. add salt, tomato paste and stir until thickening begins. add chili and sugar.
Cook on medium for five to eight minutes. add fire-roasted tomatoes, corn, and black beans. remove from heat. add tempeh.
Cool, contain, label, and store!

For topops:
Half the tortillas. slice each side into thin strips.
Heat EVOO in a pan. saute strips. transfer to baking sheet and crisp in oven. season and cool on rack.