Quick Draw Chili

1. Place Tempeh in a steamer and steam for 20 minutes. This opens the tight pores of the Tempeh so it can absorb all the yummy flavors of this chili.

2. Place 2 tablespoons of oil in your pressure cooker and brown the steamed Tempeh. Remove from pan and set aside.

3. Add remaining 1 tablespoon of oil and sauté onions and garlic for 3 to 5 minutes till translucent.

4. Return Tempeh to pan and add cumin seed, oregano, paprika, chili powder, chipotle chili, tomatoes, tomato sauce. Stir well.

5. Lock the lid in place and on a high heat bring to a high pressure and cook 16 minutes. Let pressure drop naturally, about 10 minutes. (Do not use the quick release method.) Remove lid lifting it away from you to allow any excess steam to escape.

6. Stir in cooked beans, raw corn and cilantro. Serve in big bowls with a crusty bread or corn bread. Place garnishes on tables.

To make your own chili powder take dried chili negro or ancho chili or both and place in a preheated 375 degree oven for 3 to 5 minutes till they puff up with hot air. Remove be- careful not to burn the chilies. Let cool then stem and seed them. Place chilies, which should be crispy dried, in a spice mill and ground to powder.