Tempeh Chili and Corn Bread

First things first, this corn bread recipe can be found in How to Cook Everything Vegetarian, and is not vegan.

This vegan chili is light and bright and not very much like the cooked-to-death chilis you often encounter. Not that there's anything wrong with cooked-to-death chili. In fact, I rather like it. But in these post-holidaze, I'm seeking fresh, nearer-to-nature, not over-nurtured nourishment. And tongue twisters, obv.

2 celery stalks, chopped
2 carrots, peeled and chopped
1 large onion, chopped
2 tablespoons olive oil
2 cloves garlic, chopped
(you could add a chopped jalapeño or two! if you wanted to spice things up)
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1, 8 ounce package of tempeh, crumbled
2, 14 ounce cans diced tomatoes
1 tablespoon chili powder
1 bay leaf
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
2 tablespoons tomato paste, mixed with about a tablespoon of water
1, 14 ounce can pinto beans (unsalted)
2 teaspoons salt (less if your beans are salted)
2 tablespoons cilantro, chopped

In a dutch oven (or other large pot) over low heat, saute the celery, carrots and onion in the olive oil until the carrots begin to soften. Add the garlic, peppers, tempeh, tomatoes (with their juice), chili powder and bay leaf. Stir to combine and let simmer, covered, for about 20 minutes. Next, add the sugar, vinegar, tomato paste (+ water), beans and salt. Cover again and simmer for about 10 minutes. Sprinkle cilantro on top and serve.

This recipe grew out of a recipe from another favorite cookbook, Charmaine Solomon's Complete Vegetarian Cookbook.