White Lightning Tempeh Chili

• 12 ounces tempeh, crumbled
• 2 (15 ounce) cans great northern beans, rinsed
• 1 white onion, diced
• 1 cup frozen white corn
• 1 yellow bell pepper, diced
• 1 1/2 cups fresh mushrooms, sliced
• 1 bulb of garlic, minced
• 4 -6 habanero peppers, seeded, wear gloves
• 1/2 cup white wine
• 32 ounces vegetable broth
• 2 teaspoons vegetable bouillon, chicken flavored
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 tablespoon white pepper
• 3 tablespoons olive oil
• 1 lime, squeezed for juice
• 1/2 cup sour cream
• 1/2 cup monterey jack pepper cheese, grated
• 2 tablespoons cilantro, chopped

1. Heat olive oil in a large saute pan on med-high heat. Add garlic, onions and tempeh.
2. Saute until onions and garlic are tender, about 5 minutes.
3. In a large dutch oven, add chicken broth, cumin, coriander, white pepper, lime juice and habanera peppers.
4. Bring to a boil.
5. Reduce heat to medium, cover and let simmer 10 minutes.
6. Add tempeh, garlic and onion mixture, corn, beans, yellow pepper, mushrooms and white wine.
7. Cover and let simmer 30 minutes.
8. Remove from heat. Stir in the sour cream. Garnish with pepper jack cheese and cilantro.

great northern beans, white onion, frozen white corn, yellow bell pepper, fresh mushrooms, garlic, peppers, white wine, vegetable broth, vegetable bouillon, cumin, coriander, white pepper, olive oil, lime, sour cream, monterey jack pepper cheese, cilantro

Taken from www.food.com/recipe/white-lightning-tempeh-chili-359394 (may not work)