Search
by Ingredient

Tempeh Chili

StarStarEmpty starEmpty starEmpty star

YIELD

4 servings

PREP

15 min

COOK

40 min

READY

1 hrs

Ingredients

8 231.2
OUNCES ML/G TEMPEH
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
or tamari
2 3E+1
TABLESPOONS ML WATER
¼ 1.3
TEASPOON ML GARLIC POWDER
¼ 1.3
TEASPOON ML ONION POWDER
1 15
TABLESPOON ML SOY OIL
or sesame *
6 9E+1
TABLESPOONS ML OLIVE OIL
½ 2.5
TEASPOON ML OREGANO
1 5
TEASPOON ML DRY MUSTARD
or seeds
1 5
TEASPOON ML CUMIN
1 15
TABLESPOON ML CHILI POWDER
1 1
EACH EACH GREEN BELL PEPPERS
chopped
1 1
EACH EACH ONIONS
chopped
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
or tamari
1 1
EACH EACH TOMATOES
fresh, chopped
28 809.2
OUNCES ML/G TOMATOES, CANNED WITH JUICE
peeled and chopped
15 433.5
OUNCES 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 505g (17.8 oz)
Amount per Serving
Calories 426 54% from fat
 % Daily Value *
Total Fat 26g 39%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2171mg 90%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 17%
Sugars g
Protein 35g
Vitamin A 21% Vitamin C 87%
Calcium 18% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Email this recipe