*  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 ([email protected])
 2/4/96



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