Tempeh Chili Recipe

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Tempeh Chili Ingredients

8 oz tempeh
2 tbsp soy-sauce, tamari
2 tbsp water
1/4 tsp garlic powder
1/4 tsp onion powder
1 tbsp soy or sesame oil
6 tbsp olive oil
1/2 tsp oregano
1 tsp mustard powder, (or seed)
1 tsp cumin
1 tbsp chili powder
1 green pepper, chopped
1 onion, chopped
1 tsp salt
1/4 tsp black pepper
2 tbsp soy sauce, tamari
1 tomato, fresh, chopped
28 oz canned tomatoes, peeled and chopped, + juice
15 oz canned kidney beans plus juice & wa, ter to make 1

A Recipe for
Tempeh Chili

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Tempeh Chili Recipe
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This is a recipe for Tempeh Chili from the recipe cookbook of Recipes-to-go (Meal)

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Tempeh Chili

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

Tempeh Chili Directions

Marinate Tempeh with next 5 ingredients for one hour (turning after 30
minutes) Grate Tempeh and set aside with marinade. Heat next 5
ingredients in a large saucepan. Add green pepper, onion and Tempeh (
with marinade) and saute. Combine all ingredients, bring to boil and
simmer 30 minutes. Serve hot and top with grated cheddar cheese.
TEMPEH (TEM-pay) is an Indonsian cholesterol-free staple. It is made
from tender cooked, cultured organic soybeans. Tempeh can be fried,
broiled, baked or steamed. Use Tempeh in your favorite recipes as a
meat substitute or serve on pizza, on sandwiches, or in sauces. Makes
a great addition to any salad.

Serves: 4

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Tempeh Chili Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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