Vegan: White Chili With Tempeh

[Guest guest]

This Indonesian dish is tomato-free.

 

* Exported from MasterCook Buster *

 

White Chili With Tempeh

 

Recipe By :

Serving Size : 4 Preparation Time :

Categories : Main dish Indonesia

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces tempeh -- cut into 1-inch

-- cubes

1 1/2 cups onion -- chopped

2 cloves garlic -- minced

1 3/4 cups vegetable broth or more as needed

2 teaspoons minced fresh ginger root

3 cups mushrooms -- sliced

1 teaspoon ground cumin

1 1/2 teaspoons chili powder

1/4 teaspoon ground cloves

2 cups navy beans -- cooked OR

1 can navy beans -- (15 oz)

1 cup green bell pepper -- chopped

1 cup red bell pepper -- chopped

 

In large saucepan over medium heat, cook tempeh, onion and garlic in

1/2 cup vegetable broth, stirring occasionally, until onion is soft

and liquid has evaporated, about 10 minutes.

 

Mix in remaining broth and remaining ingredients; simmer 15 to 20

minutes. Add additional broth as necessary.

 

In Indonesia, we ate a soupy version of this chili served over rice.

This Westernized version is hearty but not too heavy; it thickens and

develops a richer flavor if cooked a day ahead and reheated just

before serving.

 

Hallie Harron in Vegetarian Times - July 1994

 

PER SERVING. 308 CAL.; 18G PROT.; 40 FAT; 72G CARB.; 0 CHOL.; 52MG

SOD.; 10G Fiber. VEGAN

 

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