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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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