*  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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