Vegetarian Bean and Tempeh Chili (Best Light Recipe)

• 1 tablespoon cumin seeds
• 1 medium onion, minced
• 1 large red bell pepper, stemmed, seeded, and chopped fine
• 9 medium garlic cloves, minced or pressed through a garlic press (about 3 tablespoons)
• 3 tablespoons chili powder [Made my own as you should too.]
  
• 1 tablespoon vegetable oil
• 1/4 teaspoon cayenne
• Salt
• 3 cups beans, drained and rinsed ["We recommend a mix of pinto, black, and red kidney beans."]
• 2 cups water
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 tablespoon brown sugar
• 1 cup frozen corn kernels
• 1/2 cup coarsely chopped fresh cilantro leaves [I had tossed these after the Tortilla Soup entry. They were already more or less on their way out by then.]
  
• 1 tablespoon juice from 1 lime

Mise en place.


Brown crumbled tempeh over medium high heat.


Resulting tempeh tossed in with the bowl of beans, water, and brown sugar.


Toast cumin seeds until fragrant.


What I forgot to photograph was me sweating the onion, bell pepper, garlic, chili powder, oil, cayenne and salt together until the vegetables were softened. This smelled amazing.
Throw everything but the corn, cilantro, and lime juice in. Simmer for 25 minutes.


All my roommates said the chili smelled amazing and it was actually pretty good. Really clean compared to chilis I've made in the past. No shocker when the only fat in this dish is probably the tablespoon of oil.
Which hardly means I won't ever make a greasy beast of a chili again...