MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Iron-Rich Tempeh Chili
Categories: Chili, Vegetarian
     Yield: 6 Servings

     1 tb Vegetable oil
   3/4 lb Tempeh; thawed and crumbled
     1    Onion; chopped
   1/2    Sweet green pepper; chopped
     2 cl Garlic; minced
    28 oz Can tomatoes; undrained
    19 oz Can kidney beans; drained
 5 1/2 oz Can tomato paste
   1/4 c  Cider vinegar
   1/4 c  Molasses
     1 tb Soy sauce
     1 tb Dijon mustard
     2 ts Chili powder
     1 ts Dried basil
     1 ts Oregano
   1/2 ts Salt
   1/4 ts Pepper

 Heat oil in a large saucepan over medium heat. Cook tempeh with 1/2
 cup water, stirring, for 5 minutes or until browned. Add onion, green
 pepper, and garlic. Cook, covered, stirring occasionally, for 5
 minutes or until onions are softened.

 Chop tomatoes; add to mixture along with beans, tomato paste, vinegar,
 molasses, soy sauce, mustard, chili powder, basil, oregano, salt, and
 pepper. Bring to a boil, then reduce heat and simmer for
      15    minutes.

 This is great served over brown rice.

 Recipe by Nettie Cronish, Toronto

 Recipe FROM: <https://archive.org/details/our-lil-cookbook-test>

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