Tempeh Chili.

Makes: 8 | Prep Time: 15 min. | Cook Time: 15 min.

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Ingredients

  • 16 ounces (2 packages) tempeh, cubed and steamed
  • 2 teaspoons olive oil
  • 1/4 teaspoon crushed red pepper
  • 4 cloves garlic, minced
  • 1 medium red onion, chopped
  • 1 red bell peppers , chopped
  • 6 portobello mushrooms, diced
  • 2 cans Mexican Stewed Tomatoes (14-1/2 oz each) , diced
  • 2 cans (15 oz each) chile beans with chipotle peppers
  • 2 tablespoons chile powder
  • 1/2 tablespoon dried Mexican oregano
  • 1 teaspoon dried basil

Directions

  1. Cube tempeh and steam over boiling water for 20 minutes.Set aside.
  2. In a 5-quart saucepan, heat olive oil and crushed pepper over medium high heat for 1 minute.
  3. Add garlic, onion and bell pepper and saute 3 minutes, stirring frequently.
  4. Crumble steamed tempeh into the pan and add the diced mushrooms.
  5. Cook for 5 minutes, stirring occasionally.Add stewed tomatoes, chile beans, chile powder and Mexican oregano.
  6. Reduce heat and simmer for 15 minutes.
Recipe courtesy of Marie Oser, in The Enlightened Kitchen.