Free Recipe Tempeh and Vegetable Chili
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Tempeh and Vegetable Chili Recipe
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
Tempeh and Vegetable Chili Preparation
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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Tempeh and Vegetable Chili?
If you know a better Tempeh and Vegetable Chili Recipe please comment below.