Tempeh chili

Yield: 4 servings

Measure Ingredient
8 ounces Tempeh
2 tablespoons Soy-sauce, tamari
2 tablespoons Water
¼ teaspoon Garlic powder
¼ teaspoon Onion powder
1 tablespoon Soy or sesame oil
6 tablespoons Olive oil
½ teaspoon Oregano
1 teaspoon Mustard powder, (or seed)
1 teaspoon Cumin
1 tablespoon Chili powder
1 Green pepper; chopped
1 Onion; chopped
1 teaspoon Salt
¼ teaspoon Black pepper
2 tablespoons Soy sauce, tamari
1 Tomato, fresh; chopped
28 ounces Canned Tomatoes, peeled and chopped + juice
15 ounces Canned Kidney beans plus juice & water to make 1 cup liquid

Marinate Tempeh with next 5 ingredients for one hour (turning after 30 minutes) Grate Tempeh and set aside with marinade. Heat next 5 ingredients in a large saucepan. Add green pepper, onion and Tempeh ( with marinade) and saute. Combine all ingredients, bring to boil and simmer 30 minutes. Serve hot and top with grated cheddar cheese.

TEMPEH (TEM-pay) is an Indonsian cholesterol-free staple. It is made from tender cooked, cultured organic soybeans. Tempeh can be fried, broiled, baked or steamed.

Use Tempeh in your favorite recipes as a meat substitute or serve on pizza, on sandwiches, or in sauces. Makes a great addition to any salad.


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