Double Soy Chili with Zucchini and Corn

Ingredients

• 1 Tbs. olive oil
• 1 tsp. whole cumin seeds
• optional
• 1 cup diced onion
• 1 tsp. minced garlic
• 1 8-oz. pkg. tempeh
• crumbled or finely chopped
• 2 15-oz. cans diced tomatoes with green chilies
• undrained
• 2 tsp. chili powder
• 1 zucchini
• diced
• 1 15-oz. can organic black soybeans
• drained with liquid reserved
• Salt to taste
• 1 cup frozen corn kernels
• 13 cup coarsely chopped
• tightly packed fresh cilantro
• 3 Tbs. sour cream for garnish

Instructions

1. Heat olive oil in a large saucepan over high heat.
2. Stir in cumin seeds, if using, and toast for about 10 seconds.
3. Stir in onion and garlic, and cook over medium-high heat, stirring often, until lightly browned, for about 5 minutes.
4. Stir in tempeh, tomatoes with liquid and chili powder.
5. Add zucchini, soybeans and salt.
6. Cover, and cook over medium heat, stirring occasionally, until zucchini is almost tender, for about 8 minutes.
7. Stir in corn, and cook for 1 minute more.
8. If mixture becomes dry, stir in reserved soybean liquid, as needed.
9. Stir in cilantro.
10. To serve, adjust seasonings, and ladle into bowls.
11. Garnish each portion with a dollop of sour cream.