Tempeh & Vegetable Chili Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 centiliter: 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,
Directions:
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 Poohs Recipe dbase
(lisa_pooh@delphi.com) 2/4/96
Source from luhu.jp
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 Poohs Recipe dbase
(lisa_pooh@delphi.com) 2/4/96
Source from luhu.jp