Tempeh And Vegetable Chili Recipe

Step 1

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

Things You'll Need

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

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