Tempeh Chili
Yield
4 servingsPrep
15 minCook
40 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
tempeh
|
|
| 2 | tablespoons |
soy sauce, tamari
or tamari |
|
| 2 | tablespoons |
water
|
|
| ¼ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
onion powder
|
|
| 1 | tablespoon |
soy oil
or sesame |
* |
| 6 | tablespoons |
olive oil
|
|
| ½ | teaspoon |
oregano
|
|
| 1 | teaspoon |
dry mustard
or seeds |
|
| 1 | teaspoon |
cumin
|
|
| 1 | tablespoon |
chili powder
|
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
onions
chopped |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
soy sauce, tamari
or tamari |
|
| 1 | each |
tomatoes
fresh, chopped |
|
| 28 | ounces |
tomatoes, canned with juice
peeled and chopped |
|
| 15 | ounces |
kidney beans, canned
plus juice and water to make 1 cup liquid |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
tempeh
|
|
| 3E+1 | ml |
soy sauce, tamari
or tamari |
|
| 3E+1 | ml |
water
|
|
| 1.3 | ml |
garlic powder
|
|
| 1.3 | ml |
onion powder
|
|
| 15 | ml |
soy oil
or sesame |
* |
| 9E+1 | ml |
olive oil
|
|
| 2.5 | ml |
oregano
|
|
| 5 | ml |
dry mustard
or seeds |
|
| 5 | ml |
cumin
|
|
| 15 | ml |
chili powder
|
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
onions
chopped |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
soy sauce, tamari
or tamari |
|
| 1 | each |
tomatoes
fresh, chopped |
|
| 809.2 | ml/g |
tomatoes, canned with juice
peeled and chopped |
|
| 433.5 | ml/g |
kidney beans, canned
plus juice and water to make 1 cup liquid |
|
Directions
Marinate tempeh with next 5 ingredients for one hour (turning after 30 minutes).
Grate tempeh and set aside with marinade.
Heat next 5 ingredients in a large saucepan.
Add green pepper, onion and tempeh ( with marinade) and sauté.
Combine all ingredients, bring to boil and simmer 30 minutes.
Serve hot and top with grated cheddar cheese.
