White chili with tempeh
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Tempeh; cut into 1\" cubes |
| 1½ | cup | Onion; chopped |
| 2 | Garlic cloves; minced | |
| 1¾ | cup | Vegetable broth, or more if needed |
| 2 | teaspoons | Fresh ginger root; minced |
| 3 | cups | Mushrooms; sliced |
| 1 | teaspoon | Ground cumin |
| 1½ | teaspoon | Chili powder |
| ¼ | teaspoon | Ground cloves |
| 2 | cups | Navy beans; cooked |
| 1 | cup | Green bell pepper; chopped |
| 1 | cup | Red bell pepper; chopped |
Directions
VEGETARIAN TIMES; JULY 94
In large saucepan over medium heat, cook tempeh, onion and garlic in ½ cup vegetable broth, stirring occasionally, until onion is soft and liquid has evaporated, about 10 minutes.
Mix in remaining 1¼ 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@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes