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12 hours
Prep: 15 minutes
Cook: 3 hours
426 calories per serving view nutrition facts
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| 1 | cup | kidney beans | dried |
| 8 | ounces | tempeh | crumbled |
| 1/2 | cup | red wine | |
| 1/2 | cup | soy sauce, sodium reduced | shoyu or tamari |
| 1 | teaspoon | cumin | ground |
| 1 | teaspoon | basil | dried |
| 1 | teaspoon | chili powder | divided |
| 1 | cup | onions | coarsely chopped |
| 1/4 | cup | sherry | dry |
| 2 | tablespoons | olive oil | |
| 2 | cups | mushrooms | sliced |
| 8 | each | tomatoes | chopped |
| 1 | cup | green bell peppers | minced |
| 1 | cup | celery | minced |
| 1 | cup | carrots | minced |
| 1/2 | cup | chili pepper | mild, minced |
| 2 | tablespoons | jalapeno peppers | minced |
| 4 | cloves | garlic | |
| 4 | cups | vegetable stock | |
| 3 | tablespoons | tomato paste | |
| 1 | x | corn chips | crushed, for garnish |
Soak beans in cold water to cover 8 hours or overnight. Drain.
Combine crumbled tempeh, wine, soy, cumin, basil, chili; let marinate for 2 hours at least.
Meanwhile, in a 6 quart pan over medium high heat, sauté onions in sherry and oil 10 minutes, stirring.
Add mushroom and cook 10 more minutes.
Add tomatoes, green pepper, carrot, celery, chili, jalapenos, garlic.
Saute stirring 5 minutes.
Add beans, stock, tomato paste.
Bring to boil, cover, lower heat, simmer 2 to 3 hours till beans are tender.
Add tempeh and marinade.
Cook 10 minutes.
Serve garnished with chips.
| % Daily Value* | |
| Total Fat 16.0g | 25% |
| Saturated Fat 3.0g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 2382mg | 99% |
| Total Carbohydrate 54.0g | 18% |
| Dietary Fiber 7.0g | 29% |
| Sugars 16.0g | |
| Protein 23.0g | 46% |
| Vitamin A | 242% | Vitamin C | 151% | |
| Calcium | 18% | Iron | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Chives are the bright green, long, hollow, thin leaves of Allium schoenoprasum, an onion-like member of the lily family....
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