Beet Red Chili

All measurements approximate. Adjust amounts to suit your preferences.  Like most chilis, this is going to taste best if you let the flavors meld awhile, and it's even tastier the next day.

2-3 tablespoons oil

1 onion, chopped

2 bell peppers, red and green, chopped

5 cloves of garlic, minced

4 ounces tempeh, diced

1 tablespoon whole cumin seed

sprinkling of salt

2 teaspoons oregano

1 chipotle pepper in adobo sauce, minced (vary amount to your heat tolerance)

1 bottle of your favorite beer (I used an India Pale Ale)

1/4 cup whole grain cornmeal

2 1/2 - 3 cups of canned diced tomatoes, including the juice

1 1/2 tablespoons unsweetened cocoa powder

1 large beet, peeled and diced

2 cups cooked black beans, drained

Heat oil in a large pot. Add in onion, bell pepper, garlic, tempeh, cumin seed and a sprinkling of salt. Saute 5-10 minutes. Stir in all remaining ingredients except black beans. Bring mixture to a boil then reduce heat to a gentle simmer. Simmer covered about 45 minutes, stirring frequently, adding more liquid if needed. Remove cover, stir in black beans and simmer until heated through and thickened to desired consistency. Adjust seasoning if needed.

Makes enough for 4-6 servings, depending on your appetite.