Tempeh chili
4 servings
Ingredients
| Quantity | 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 |
Directions
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.
[73330,2525]