White Chili (with Chicken or Marinated Tempeh)

Both versions are a huge hit.  I prefer to start with dried beans, but canned will work well too. Pozole is a nice addition. 

MARINATED TEMPEH
1 package 3 grain tempeh
1 tbsp cumin
1-2 tbsp chili powder
1 lime, juiced
1 tbsp olive oil
1 tbsp soy sauce
salt & pepper

CHILI
1 pound chicken breasts, sliced thin (optional) OR marinated tempeh
3 cans white beans or 12 oz dried white beans
1 onion, chopped
2 cans chopped green chiles or 2-3 Poblano chiles, chopped
1 - 2 cartons stock (chicken or vegetable)
2 big cans hominy
Olive oil
Las Palmas Red Chili Sauce (optional)

GARNISHES
Radishes
Lime
Avocado, mashed
Cilantro, chopped
Tortilla strips, toasted in oil
Sour cream
Cotija
Cheddar Jack cheese

INSTRUCTIONS

1. Pickle Radishes: Thinly slice the radishes into a bowl. Squeeze the juice of 1 lime, drizzle with 1 tablespoon of olive oil, season with salt & pepper.  Stir to coat and let sit.
2. In a large pot, saute onion and chiles in a tablespoon of olive oil until transparent. Stir occasionally.  Add drained beans and hominy to the pot.  Add 1 carton stock to the pot, bring to a boil and then reduce the heat to simmer.  
3. If making dual protein chili, split the chili into two pots.  Add the chicken into one pot. Add the marinated tempeh into the other.  Add additional stock to both pots and simmer at least 20 minutes or until read to eat.  Add stock as needed for the desired consistency.
4. Prep the garnishes: mash the avocado (adding garlic salt if desired), chop cilantro.
5. Cut the tortillas into thin strips; for longer ones cut them in half.  Add 1 tbsp oil to a saute pan and toast the strips until crispy (but not burned!).
6. Serve the chicken chili by (optionally) mixing in grated cheddar jack and sour cream.  Check seasonings of both.  And serve both with all the garnishes!