Guest guest Posted October 15, 2000 Report Share Posted October 15, 2000 * Exported from MasterCook * Tex-Mex Tempeh Chili Recipe By : The Vegetarian Chili Cookbook, by Robin Robertson, page 45 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 pound tempeh -- diced 1 cup chopped onion 2 garlic cloves -- minced 2 jalapenos -- stemmed seeded and minced 4 tablespoons hot chili powder (see separate recipe) 1 teaspoon ground cumin 1 teaspoon dried oregano -- preferably Mexican 16 ounces canned tomato sauce 1 cup water or vegetable stock Salt and fresh-ground black pepper -- to taste No, Tempeh is not a city in Arizona - it's compressed soybeans formed into cakes. Tempeh's meat-like texture and high protein content make it a natural ingredient for vegetarian chili. Heat the oil in a large chili pot over medium heat. Add the tempeh and onion, and cook, stirring frequently, until the tempeh is browned and the onion has softened, about 10 minutes. Add the garlic, jalapenos, chili powder, cumin, oregano, tomato sauce, water and salt and pepper. Bring to a boil, lower the heat, and simmer 30 minutes, stirring occasionally. Taste, and adjust seasonings, cooking longer, if necessary, until desired consistency is reached. Serves 4 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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