Ericka's Vegetarian Chili with Tempeh

Name: Ericka''s Vegetarian Chili with Tempeh Recipe
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 10
Ingredients: Two cans of Organic Muir Glen Roasted Tomatos or use jarred roma tomatos; one can of organic Tomato Paste; One package of Org Vegetarian Vege Tempeh; three cloves of org garlic; three stalks of celery; One package of chili mix or use your own fresh herbs and chili powder; one large summer squash; ONe small zuccini squash; one cup of dried org kidney beans; 4 cups of filtered H2O; Sea salt if desired to taste; Two org onions

Minutes to Prepare: 15
Minutes to Cook: 120

Number of Servings: 10

Ingredients

Two cans of Organic Muir Glen Roasted Tomatos or use jarred roma tomatosone can of organic Tomato PasteOne package of Org Vegetarian Vege Tempehthree cloves of org garlicthree stalks of celeryOne package of chili mix or use your own fresh herbs and chili powderone large summer squashONe small zuccini squashone cup of dried org kidney beans4 cups of filtered H2OSea salt if desired to tasteTwo org onions

Directions

Stir fry lightly all the vegetable with one tsp of Olive Oil until slightly tender then add all to the soup and then add beans and cook until beans are tender and ready.

Serving Size:�makes 10 one cup servings , I think:) Low carb too.

Number of Servings: 10

Recipe submitted by SparkPeople user ERICKA8656.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 116.9
Total Fat: 2.4 g
Cholesterol: 0.0 mg
Sodium: 305.1 mg
Total Carbs: 17.7 g
Dietary Fiber: 5.6 g
Protein: 3.2 g

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