White Lightning Tempeh Chili - cooking recipe

Ingredients

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

Preparation

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