Jamaican Jerk Chili

I feel like I deserve chili on a cold winter night. After having suffered through a long, cold day, there's nothing like coming home to a warm, steaming bowl of chili. And this recipe for Jamaican Jerk Chili couldn't be any easier or more flavorful. Straight out of Hannah Kaminsky's Real Food, Really Fast, you will have this entire dinner prepared in less than 15 minutes. With browned tempeh to give it a meaty texture, black-eyed peas filled with protein, and fire-roasted tomatoes, indulge in as much of this good-for-you dinner as you'd like. Serve with bread and/or fresh avocados.

Jamaican Jerk Chili
Serves 6-8

Ingredients

• 1 Tbsp olive oil
• 8 ounces tempeh, crumbled
• 1 habanero pepper, seeded and finely minced
• 2 14-ounce cans black-eyed peas
• 1 14-ounce can fire roasted diced tomatoes
• 1 6-ounce can tomato paste
• 2 Tbsp molasses
• 2 Tbsp soy sauce
• 1 Tbsp dehydrated onion flakes
• 1 Tbsp garlic powder
• 2 tsp dried thyme
• 1 tsp ground allspice
• 1 tsp hot paprika
• 3/4 tsp ground black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/2-3/4 tsp salt

Instructions

Set a large saucepan over medium-high heat and add the oil and crumbled tempeh. Saute for a minute or two, until lightly browned, before adding in the minced habanero. Cook for a minute longer to release the volatile oils of the pepper that contain all its fiery flavor.

Simply incorporate all the remaining ingredients, starting with 1/2 tsp of the salt, and stir thoroughly to combine. Cover and bring to a full boil. Reduce the heat to medium and simmer for 3-6 minutes, stirring periodically, until slightly thickened and hot all the way through. Add the remaining salt to taste, if needed.