Meatless Monday Chili
Meatless Monday Chili recipe
Yield
8 servingsPrep
15 minCook
3½ hrsReady
12 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
red kidney beans
dried |
|
| 231.2 | ml/g |
tempeh
crumbled |
|
| 118 | ml |
red wine
|
*
|
| 118 | ml |
soy sauce, sodium reduced
shoyu or tamari |
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
basil
dried |
*
|
| 5 | ml |
chili powder
divided |
|
| 237 | ml |
onions
coarsely chopped |
|
| 59 | ml |
sherry
dry |
*
|
| 3E+1 | ml |
olive oil
|
|
| 473 | ml |
mushrooms
sliced |
|
| 8 | each |
tomatoes
chopped |
|
| 237 | ml |
green bell peppers
minced |
|
| 237 | ml |
celery
minced |
|
| 237 | ml |
carrots
minced |
|
| 118 | ml |
hot chili peppers
mild, minced |
|
| 3E+1 | ml |
jalapeño pepper
minced |
|
| 4 | cloves |
garlic
|
|
| 946 | ml |
vegetable stock
|
|
| 45 | ml |
tomato paste
|
|
| 1 | x |
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.
