Spicy Chili Beans with Tempeh and Dried Peaches - 8 pts

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Spicy Chili Beans with Tempeh and Dried Peaches - 8 pts

 

Recipe By :The Best 125 Meatless Main Dishes by Mindy Toomay and Susan

Geiskopf-Hadler

Serving Size : 8 Preparation Time :0:00

Categories : LowFat (Less than 20%) Spicy

Vegan WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups dried pinto beans

1 cup dried adzuki beans

10 cups water

3 bay leaves

1 teaspoon dried chili flakes

6 cloves garlic -- coarsely chopped

2 tablespoons olive oil

1 large onion -- coarsely chopped

1 tablespoon dried oregano

1 tablespoon mustard seeds

2 teaspoons ground cumin

2 teaspoons chili powder

8 ounces tempeh -- crumbled

1/2 teaspoon salt -- preferably sea salt

1/3 cup dried peaches -- or apricots, chopped

4 ounces canned whole green chilies -- (1 can)

1/2 cup fresh squeezed orange juice

28 ounces whole peeled tomatoes -- (1 can), chopped, low sodium

1 tablespoon honey

 

Sort the beans carefully and discard any small stones or discolored beans. Soak

the two types of beans together in plenty of water at room temperature several

hours or overnight. Drain off the soaking water and rinse the beans, then place

in a stockpot with the water, bay leaves, chili flakes, and 3 cloves of chopped

garlic. Simmer over low heat until beans are tender - about an hour - adding

more water if necessary, to keep the beans covered.

 

 

Meanwhile, heat the olive oil in a large skillet. Over medium heat, saute the

onion, the remaining 3 cloves of garlic, oregano, mustard seeds, cumin, chili

powder, and crumbled tempeh. Add 1/4 teaspoon salt and stir and saute until the

onion is becoming limp and tempeh is nicely browned, about 10 minutes.

 

 

While tempeh is cooking, cut the dried peaches into short, thin strips. Remove

the seeds and membrane from the chilies and slice crosswise into thin strips.

When beans are tender, remove bay leaves and stir in 1/4 teaspoon salt. Add the

tempeh mixture, orange juice, tomatoes, and their juice, honey, green chili

strips, and chopped peaches. Simmer, stirring frequently, for 20 minutes. Serve

hot.

 

Serves 8.

 

Serve with cornbread and Southwestern Salad (greens, tomatoes, corn, diced

jicama, avocado, pumpkin seeds, and fresh cilantro in a dressing of orange juice

and lime juice, cider vinegar, and light sesame oil with garlic)

 

Per serving: 410 calories; 7g fat; 18g fiber, 68g carbs; 23g protein; 253 mg

sodium; 0 mg cholesterol.

 

Description:

" 8 pts "

S(Formatted by Chupa Babi in MC):

" 02.03.08 "

Copyright:

" 1992 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 406 Calories; 7g Fat (15.4% calories from

fat); 23g Protein; 67g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 542mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2

Fruit; 1 Fat; 0 Other Carbohydrates.

 

NOTES : AuthorNote: " This hearty stew rivals any chili cookoff winner in both

texture and flavor. "

 

Nutr. Assoc. : 0 2021 0 0 0 0 0 0 0 0 0 0 0 0 0 900760 0 2470 0

 

 

 

 

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