Take a break from your pumpkin carving to enjoy this hearty chili. Adzuki beans originate in East Asia and the Himalayas are nutrient packed source of fiber and protein that are said to have a warming effect on the body – perfect for the autumn and winter months. Enjoy with a dollop of vegan sour cream (vegan mayo and lemon juice), a sprinkle of toasted pumpkin seeds and garnish with a sprig of cilantro.
Add the coconut oil to a medium-sized pot set over medium-high heat. When the coconut oil has melted and is hot, add the onion and cook for 3 minutes, stirring occasionally. Add the garlic and tempeh and cook for another 3 minutes, stirring frequently. Reduce heat to medium.
To roast the pumpkin, preheat an oven to 400°F. Carefully slice the pumpkin into halves or quarters and remove the seeds. Place on a baking sheet with approximately ½-inch of water. Roast until just tender, approximately 35 minutes, depending on the size of the pumpkin. Do not overcook. Allow to cool and scoop out the flesh. Cut into ½-inch pieces for use in this recipe. You can also substitute the pumpkin with squash such as butternut, buttercup, or kabocha.
Method 2: Instead of roasting the pumpkin, you can peel and chop the pumpkin into 1-inch cubes. Add along with the tempeh, and cook for an additional 20 minutes.
Source: Mark Reinfield, The Doctor & The Chef