Tempeh and vegetable chili
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Kidney or pinto beans |
| 1 | cup | White or blue dried corn kernels |
| 1 | pack | Tempeh (8oz) |
| 1 | tablespoon | 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 | cloves | Garlic; minced |
| 4 | larges | Tomatoes; peeled and stewed then broken apart |
| 2 | tablespoons | Chili powder or paste from 2-3 chilies |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Cumin |
| ¼ | teaspoon | Paprika |
| ¼ | teaspoon | Tabasco style pepper sauce |
| 4 | cups | 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 Pooh's Recipe dbase (lisa_pooh@...) 2/4/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini