White Chili With Tempeh Recipe

White Chili With Tempeh Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:

VEGETARIAN TIMES; JULY 94
8 ounce: Tempeh, cut into 1" cubes
1 1/2 cup: Onion, chopped
2: Garlic cloves, minced
1 3/4 cup: Vegetable broth, or more if needed
2 tsp: Fresh ginger root, minced
3 cup: Mushrooms, sliced
1 tsp: Ground cumin,
1 1/2 tsp: Chili powder,
1/4 tsp: Ground cloves,
2 cup: Navy beans, cooked
1 cup: Green bell pepper, chopped
1 cup: Red bell pepper, chopped

Directions:
In large saucepan over medium heat, cook tempeh, onion and garlic in
1/2 cup vegetable broth, stirring occasionally, until onion is soft
and liquid has evaporated, about 10 minutes.

Mix in remaining 1 1/4 cup broth and remaining ingredients; simmer
15 to 20 minutes. Add additional broth as necessary. Serves 4.

Per serving: 308 cal; 18 g prot; 4 g fat; 72 g carb; 0 chol; 52 mg
sod; 10 g fiber; 12% of calories from fat

Nutritional information per serving: xx calories, x.x gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
x.x gm fat, x.x mg iron, xx mg calcium, xx% of calories from fat.

Posted on GEnie Food & Wine RT Jun 17, 1994 by DEEANNE

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes


Source from luhu.jp

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