🫙 From the Spice Rack
Tempeh and Vegetable Chili
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 Gr...
maineasy
Ingredients8 items
Ingredients
- 1c kidney or pinto beans
- 1c white or blue dried corn
- 1tb olive oil
- 1md onion; finely chopped
- 1md red bell pepper; seeded and
- 4lg tomatoes; peeled and stewed
- 1/2ts cumin
- 1/4ts paprika
Directions
- 1
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
- 2
finely chopped 1 md Red bell pepper
- 3
seeded and -finely chopped 1 md Green bell pepper
- 4
seeded -and finely chopped 2 cl Garlic
- 5
minced 4 lg Tomatoes
- 6
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
- 7
Cut the tempeh into small cubes and brown with the onions in oil
- 8
Alternately you can grate the tempeh) Add bell peppers and garlic and saute 5 to 10 minutes