Chili for a Wimp

I wimped out yesterday. It poured all day so I didn't go for my run.
Which means I have to run today. There is a 100% chance of rain.
Great.
Jerry keeps reminding me that it could rain on the day of the race. He has a point, so I guess I am running this afternoon, rain or shine.

Instead of running I made the world's fastest batch of chili.
This is a variation of a family recipe we call "Indiana Chili". I believe we call it that because we got the recipe from some relatives in Indiana. It is a turkey chili with white beans, but yesterday I made it vegetarian.


Easy Vegetarian Chili
Makes 6 servings

• 8oz package of tempeh, grated
• 16 oz jar of salsa, any kind you like
• 14.5 oz can of petite diced tomatoes
• 2 ears corn
• 15.5 oz can small white beans, drained and rinsed
• 1 Tbls chili powder
• 1 tsp cumin
• juice of half a lime

Put first 8 ingredients into a pot and simmer 20-30 minutes. Add lime juice once removed from heat. This is a recent addition to the recipe, and I feel like it "wakes up" the jarred salsa.
Top with grated cheese, onions, avocado, hot sauce, tortilla chips, etc.

Alternatives:
The original recipe calls for ground turkey. Simply brown one pound of turkey, and use instead of tempeh.
You can use 1 cup of frozen corn if fresh is not available.
Usually, (if I have an extra 30 minutes) I saute one large onion, a small green pepper, and a jalapeno. Then I leave out the jar of salsa and use a 28 oz can of tomatoes. I let it cook an extra 20 minutes, to let all the flavors combine. Add salt and pepper if you do not use the salsa.
This method tastes better, but a jar of good quality salsa works just fine in a pinch.

Tempeh chili with melty extra sharp cheddar

I make this chili with turkey 3 or 4 times a year. This was my first attempt at making it vegetarian, and I think it came out pretty good. The fresh corn and lime juice make a huge difference.
I wasn't sure Jerry would eat this, but he did and liked it! I told him it was vegetarian, but he didn't even seem to notice the tempeh was in there. As an added bonus, the whole pot cost less than $9 to make.
I have a feeling this recipe will be our meatless winter staple.