Larry and I had both picked out this chili and cornbread as something that might be interesting to make. I made the unfortunate choice to make it on one of the hottest days of the year, though. The chili is okay, good for lunches but there are vegan/vegetarian chilis I like better. I did like the method of grating the tempeh and then seasoning and sauteing it before adding it to the chili. We added leftover tofu sour cream to the top, which isn’t great on its own but works fine as a cooling, creamy component to the chili. I quite liked the cornbread, with a bit of crunch from the cornmeal. Larry wasn’t sure but said he liked it better the second day. I’d definitely be willing to make it again.

• Red Bean & Seasoned Tempeh Chili with Double-Corn Jalapeño Cornbread (Vegan Family Meals, p, 172)