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| Home -> [Chili, Herbs & Spices, Soups & Stews, Vegetarian] -> [Tempeh and vegetable chili Recipe] |
Tempeh and vegetable chili
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chili, Herbs & Spices, Soups & Stews, Vegetarian |
Rating: |
0 |
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Ingredients:
| 1
| cup | Kidney or pinto beans | | 1
| cup | White or blue dried corn | | | -kernels | | 1
| pack | Tempeh (8oz) | | 1
| tbsp | Olive oil | | 1
| med | Onion, finely chopped | | 1
| med | Red bell pepper, seeded and | | | -finely chopped | | 1
| med | Green bell pepper, seeded | | | -and finely chopped | | 2
| cl | Garlic, minced | | 4
| large | Tomatoes, peeled and stewed | | | -then broken apart | | 2
| tbsp | Chili powder or paste from | | | -2-3 chilies | | 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 |
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Procedures:
| 1 | Soak the beans and corn overnight, then cook until done. | | 2 | Cut the tempeh into small cubes and brown with the onions in oil. | | 3 | (alternately you can grate the tempeh) add bell peppers and garlic and saute 5 to 10 minutes. | | 4 | Stir in the tomatoes, beans, corn, and herbs and spices. | | 5 | Add water or tomato juice. | | 6 | Bring to a boil, then reduce the heat and simmer for an hour., stirring often to prevent sticking and burning. | | 7 | Serve with lime wedges squeezed over each serving or with grated vegan cheese. | | 8 | total calories per serving: 408°Fat: 10 grams |
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