Vegetarian Chili

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* Exported from MasterCook *

 

Vegetarian Chili

 

Recipe By :Soy! Soy! Soy! - Jeanette Parsons Egan

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil

1 cup chopped onion

1 large garlic clove -- minced

1/2 cup chopped red bell pepper

1/2 cup chopped celery

1 8 oz package soy tempeh -- thawed, if frozen

4 cups chopped tomatoes

1 cup water

1 15 oz can cannellini or navy beans -- drained and rinsed

1 tablespoon chili powder

1 teaspoon dried oregano

1 tablespoon red miso dissolved in 1/4 cup hot water

 

Heat oil in a large nonstick saucepan over medium heat. Add onion, garlic, bell

pepper, and celery and cook, stirring occasionally, until softened, 5 to 8

minutes.

 

Crumble tempeh and add to vegetables. Stir in tomatoes, water, beans, chili

powder, and oregano. Cover and simmer, stirring occasionally, until onion is

tender, about 20 minutes. Stir in miso mixture and heat until hot.

 

Description:

" This is a good introduction to tempeh if you haven't had it before.

The miso lends additional flavor that blends well with the

vegetables. "

 

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Per serving: 89 Calories (kcal); 3g Total Fat; (29% calories from fat); 3g

Protein; 15g Carbohydrate; 0mg Cholesterol; 52mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0