Tempeh Chili
 
 
4   servings
 
this is a high-protein chili with the benefits of soy. if you haven't 
tried tempeh (a fermented cake of soybeans and whole grains) it's a great 
substitute for ground meat. you can substitute any canned beans for the 
kidney beans. 
 
prep time: 30 minutes 
start to finish: 40minutes 
 
2 tsp  olive oil
1   onion, chopped
4 clove  garlic, minced
1   8 oz cake of tempeh, crumbled
1 can  organic crushed tomatoes
1 can  kidney beans, drained and rinsed
1   green pepper, diced
1   red pepper, diced
2   jalapeno peppers, seeded and diced
1/2 cup  cilantro (fresh)chopped
1 Tbsp  cumin, ground
1 tsp  salt
1 small  can chipotle chili en adobo (optional)
 
heat the olive oil in a large saucepan. add the chopped onion, red and 
green peppers, jalapenos and the crumbled tempeh and stir fry for five to 
six minutes. stir in the cumin and salt. add the canned tomatoes, kidney 
beans, chopped cilantro and chipotle pepper if you're using it. allow the 
mixture to simmer for about 40 minutes. sprinkle with low-fat cheddar 
cheese if you like. 
 
  nutritional information:
  per serving: 341 calories
5 total fat (1 g sat) 2 mg cholesterol
41 carbohydrate 26 g protein
16 fiber 460 mg sodium
 
dr. weils recipe a day 
jenn in swmo 
 
 
-- 
(ID: 2852) Mirror: rec.food.recipes: Thu, Apr 21, 2005


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