Vegetarian Chili with Tempeh
| Yield: | 8 Servings |
| Categories: | Vegetables |
| 8 | oz | Tempeh |
| 2 | tb | Soy sauce |
| 3 | tb | Water |
| 5 | ts | Minced garlic |
| 1 1/2 | c | Chopped onion |
| 3 | tb | Vegetable broth |
| 1 | c | Chopped carrots |
| 3 | c | Chopped fresh tomatoes |
| 1/2 | lb | Chopped kale |
| 1/2 | Lemon; juice of | |
| 1 | ts | Ground cumin |
| 1 | ts | Basil |
| 1 | ts | Chili powder; or more |
| 3 | tb | Tomato paste |
| 38 | oz | Kidney beans; canned |
| 1 | c | Chopped green bell pepper |
| 1 | c | Bulgur; soaked |
Advertisement