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Tempeh & Vegetable Chili

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Submitted by chullie

YIELD

4 servings

PREP

25 min

COOK

1 hrs

READY

13 hrs

Ingredients

1 237
CUP ML RED KIDNEY BEANS
or pinto beans
1 237
CUP ML CORN
dried, white or blue
8 231.2
OUNCES ML/G TEMPEH
1 15
TABLESPOON ML OLIVE OIL
1 1
MEDIUM MEDIUM ONIONS
finely chopped
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPERS
seeded and finely chopped
1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
seeded and finely chopped
2 2
CLOVES CLOVES GARLIC
minced
4 4
LARGE LARGE TOMATOES
peeled and stewed, then broken apart
2 3E+1
TABLESPOONS ML CHILI POWDER
or paste from 2 to 3 chilies
½ 2.5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML CUMIN
¼ 1.3
TEASPOON ML PAPRIKA
¼ 1.3
TEASPOON ML RED HOT PEPPER SAUCE
4 946
CUPS ML WATER
or tomato juice

Directions

Soak the beans and corn overnight, then cook until done.

Cut the tempeh into small cubes and brown with the onions in oil.

(Alternately you can grate the tempeh).

Add bell peppers and garlic and sauté 5 to 10 minutes.

Stir in the tomatoes, beans, corn, and herbs and spices.

Add water or tomato juice. Bring to a boil, then reduce the heat and simmer for an hour, stirring often to prevent sticking and burning.

Serve with lime wedges squeezed over each serving or with grated vegan cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 660g (23.3 oz)
Amount per Serving
Calories 265 32% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 258mg 11%
Total Carbohydrate 12g 12%
Dietary Fiber 6g 25%
Sugars g
Protein 30g
Vitamin A 75% Vitamin C 157%
Calcium 13% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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