Tempeh & Vegetable Chili Recipe
Recipe Ingredients
1 cup kidney or pinto beans
1 cup white or blue dried corn kernels
1 package tempeh (8oz)
1 tbsp olive oil
1 medium onion, finely chopped
1 medium red bell pepper, seeded and finely chopped
1 medium green bell pepper, seeded and finely chopped
2 cl garlic, minced
4 large tomatoes, peeled and stewed then br
2 tbsp chili powder or paste from 2-3 chil, ies
1/2 tsp oregano
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp tabasco style pepper sauce
4 cup water or tomato juice
Recipe Preparation
Soak the beans and corn overnight, then cook until done. Cut the
tempeh into small cubes and brown with the onions in oil.
(Alternately you can grate the tempeh) Add bell peppers and garlic
and saute 5 to 10 minutes. Stir in the tomatoes, beans, corn, and
herbs and spices. Add water or tomato juice. Bring to a boil, then
reduce the heat and simmer for an hour., stirring often to prevent
sticking and burning. Serve with lime wedges squeezed over each
serving or with grated vegan cheese.
Total calories per serving: 408 Fat: 10 grams
Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
([email protected]) 2/4/96
Servings: 4
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Tempeh & Vegetable Chili Recipe - Recipes 4u
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