Tempeh and Vegetable Chili
| Yield: | 4 Servings |
| Categories: | Vegetarian, Vegan, Chili, Soups |
| 1 | c | Kidney or pinto beans |
| 1 | c | White or blue dried corn kernels |
| 1 | pk | Tempeh (8oz) |
| 1 | tb | Olive oil |
| 1 | md | Onion; finely chopped |
| 1 | md | Red bell pepper; seeded and finely chopped |
| 1 | md | Green bell pepper; seeded and finely chopped |
| 2 | cl | Garlic; minced |
| 4 | lg | Tomatoes; peeled and stewed then broken apart |
| 2 | tb | Chili powder or paste from 2-3 chilies |
| 1/2 | ts | Oregano |
| 1/2 | ts | Cumin |
| 1/4 | ts | Paprika |
| 1/4 | ts | Tabasco style pepper sauce |
| 4 | c | Water or tomato juice |
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