The Best Vegan Chili

0 Place the tempeh and walnuts in a food processor and pulse 8-10 times until finely crumbled (similar texture to ground meat). Preheat the oven to 350.
1 Heat oil, water or broth in a large dutch oven over medium high heat. Add in tempeh and walnuts and sauté for 4-5 minutes until golden on the edges. Add in the sweet potato and a generous splash of water or broth. Cover, reduce heat to low and steam for 5 minutes until sweet potatoes are tender. Add in the onion and garlic and sauté for 2-3 more minutes until the onions are tender, adding more water or broth as needed to deglaze. Add in the peppers and cook for 2 more minutes before adding in the spices and tomato paste, stirring until spices are fragrant for about 30 seconds.
2 Pour in the tomatoes, broth, adobo peppers, maple syrup, cacao powder and coconut aminos and bring to a gentle boil. Stir in beans and corn and reduce to a simmer. Cook for 10-15 minutes.
3 While chili is cooking, spread the tortilla strips on a parchment lined baking sheet. Bake for 10-12 minutes, checking frequently towards the end, until they become golden and crisp.
4 Taste the chili and adjust to your liking, adding the chili garlic sauce if desired for some extra spice. Stir in the lime juice and cilantro and heat through.
5 Serve hot topped with yogurt, avocado, tortilla strips and green onion!