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Meatless Monday Chili

 
Meatless Monday Chili
11

Meatless Monday Chili recipe

Yield

8

servings

Prep

15

min

Cook

hrs

Ready

12

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 cup red kidney beans
dried
8 ounces tempeh
crumbled
½ cup red wine
*
½ 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
¼ 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
½ cup hot chili peppers
mild, minced
2 tablespoons jalapeño pepper
minced
4 cloves garlic
4 cups vegetable stock
3 tablespoons tomato paste
corn chips
crushed, for garnish
*

Directions

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.

Sauté stirring 5 minutes.

Add beans, stock, tomato paste.

Bring to boil, cover, lower heat, simmer 2 to 3 hours until beans are tender.

Add tempeh and marinade.

Cook 10 minutes.

Serve garnished with chips.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 415g (14.6 oz)
Amount per Serving
Calories 32734% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1339mg 56%
Total Carbohydrate 14g 14%
Dietary Fiber 7g 29%
Sugars g
Protein 37g
Vitamin A 163% Vitamin C 148%
Calcium 18% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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