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tempeh-chili-2 recipe

Date: Mon, 14 Aug 1995 09:51:03 -0700
 From: mmonteit@hookup.net (Mary Monteith)
 Tempeh Chili (adapted from a recipe in Canadian Living Magazine)
 3/4 lb tempeh, thawed and crumbled
 1 onion, chopped
 half of a sweet green pepper, chopped
 2 cloves garlic, minced (I use more than this, adjust if you like garlic)
 1 can (28 oz.) tomatoes, undrained
 1 can (19 oz.) kidney beans, drained and rinsed
 1 can (5 1/2 oz.) tomato paste
 1/4 cup cider vinegar
 1/4 cup molasses
 1 tbsp soy sauce
 1 tbsp Dijon mustard
 2 tsp chili powder
 1 tsp each of dried basil and oregano
 1/2 tsp salt (I omitted this)
 1/4 tsp pepper
 This recipe called for one tbsp of vegetable oil to brown the tempeh; 
 however, I just  used a little veggie stock instead.  You could probably 
 omit altogether, since the recipe calls for the tempeh to be cooked in the 
 water anyway.
 In large saucepan, heat veggie stock over medium heat; cook tempeh 
 with 1/2 cup water, stirring, for 5 minutes or until browned.  Add onion, 
 green pepper and garlic; cook, covered and stirring occasionally, for 5 
 minutes or until onions are softened.  Chop tomatoes; add to mixture along 
 with beans, tomato paste, vinegar, molasses, soy sauce, mustard, chili 
 powder, basil, oregano, salt and pepper.  Bring to boil; reduce heat and 
 simmer for 15 minutes.  
 This is great served over brown rice!  Enjoy.
 kwvegan vegan