Title: Tempeh Chili
Categories: Vegtime7
Yield: 8 servings

2 ts Canola oil
2 md Onions; diced
3 Cloves garlic; minced
28 oz Crushed tomatoes; with juice
1 Jalapeno pepper; seeded and
-diced
2 ts Cumin
2 ts Chili powder
1/3 c Water
1 Red bell pepper; diced
1 Green bell pepper; diced
1 c Kidney beans; cooked
12 oz Tempeh; cubed
1/4 c Corn kernels; frozen and
-thawed
Salt and pepper; to taste
3 tb Fresh cilantro; minced

In large saucepan over medium heat, saute onions in oil until soft. Add
garlic, cook 3 minutes more. Add tomatoes and juice, and jalapeno; simmer
10 minutes. Add cumin and chili; simmer 5 minutes more.

Add water, bell peppers and beans; cover and cook 10 minutes, adding more
water if necessary. Add tempeh, corn, salt and pepper. Simmer 15 minutes,
stirring often. Garnish with cilantro if desired. 5g fat per serving. |

NOTES : Makes 8 servings Couscous with Asparagus and Mushrooms

Recipe by: Vegetarian Times, April 1996

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