Simple meals

Stir the tempeh mixture into the chili beans. Add the maple syrup. Bring to a simmer over medium heat. Decrease the heat to medium-low and simmer gently, uncovered and stirring occasionally, until the mixture thickens and the flavors blend, about 1 hour. Stir in the cilantro. Ladle into individual bowls and serve with large pieces of Double-Corn Jalapeño Corn Bread.

The chili can be made 2 days ahead. Let cool, then cover and refrigerate. It will thicken overnight, so add a little water to it while rewarming it in a saucepan over medium-low heat.

Double-Corn Jalapeño Corn Bread Every chili needs a partner in corn bread. This one is quick and easy—it’s my basic go-to corn bread recipe spiced with jalapeños and enhanced by fresh corn kernels. If you don’t eat it all at the first serving, make sure you refrigerate it, as it doesn’t keep long. Serves 6 to 8

1½ teaspoons plus ¾ cup neutral cooking oil

3 cups yellow cornmeal

1 cup whole-wheat pastry flour or all-purpose flour

3½ teaspoons baking powder

½ teaspoon fine sea salt

1½ cups water

8 ounces vacuum-packed soft silken tofu (such as Mori-Nu)

¾ cup pure maple syrup

1½ cups fresh corn kernels, or frozen corn kernels, thawed

2 tablespoons minced jalapeño chiles

Preheat the oven to 350°F. Coat a 9 by 9-inch square nonstick metal baking pan with 1½ teaspoons of the oil. Sift the cornmeal, flour, baking powder, and salt into a large bowl. Set aside. Blend the water, tofu, maple syrup, and the remaining ¾ cup oil in a blender until smooth. Stir the tofu mixture

into the cornmeal mixture to blend. Fold in the corn kernels and jalapeño chiles. Transfer the batter to the prepared pan. Bake for 40 to 45 minutes, until the corn bread is pale golden and cracked on top, and a toothpick inserted into the center of the bread comes out clean. Cut the bread into squares and serve warm.

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