Tempeh And Vegetable Chili

* Exported from MasterCook *

TEMPEH AND VEGETABLE CHILI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews Vegetarian
Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Kidney or pinto beans
1 c White or blue dried corn
-kernels
1 pk Tempeh (8oz)
1 tb Olive oil
1 md Onion -- finely chopped
1 md Red bell pepper -- seeded and
-finely chopped
1 md Green bell pepper -- seeded
-and finely chopped
2 cl Garlic -- minced
4 lg Tomatoes -- peeled and stewed
-then broken apart
2 tb Chili powder or paste from
-2-3 chilies
1/2 ts Oregano
1/2 ts Cumin
1/4 ts Paprika
1/4 ts Tabasco style pepper sauce
4 c Water or tomato juice

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@delphi.com)
2/4/96



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