Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan, saute onion and garlic in oil until onion is transparent. add chili powder; cook for 1 minute. add instant broth, cover the pan, and simmer for a few minutes. next add carrots, green peppers, celery, and eggplant; cook for 5 minutes, stirring frequently. add crushed tomatoes and tomato puree; bring mixture to a boil. add water, burgundy, and hot pepper sauce; stir to combine. cook 15 minutes. stir in kidney beans. cook the chili at least 45 minutes to an hour, or until the vegetables are tender. (the longer you cook the chili, the better it will taste.) if necessary, adjust consistency by adding a small amount of water.

Target recipe: poach tempeh in 1 1/2 cups of broth for 5-10 minutes. set aside. heat olive oil in a large saute pan over medium-high heat. when hot, add onion and garlic. saute until softened, about 5 minutes, then add the tempeh and saute together for another 5 minutes. set aside. in a large dutch oven, bring to a boil the remaining vegetable broth, cumin, coriander, ground white pepper, lime juice and habaneras. reduce heat to medium, cover and let simmer 10 - 15 minutes. add the tempeh, garlic and onion mixture, corn, beans, bell pepper, mushrooms and white wine. bring back to a boil. reduce heat, cover and let simmer for 30 minutes. remove from heat and stir in the sour cream. garnish with the shredded pepper jack and serve with crusty italian bread.