Tempeh Chili

Name: Tempeh Chili Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10
Ingredients: 1 Large Vidalia onion; 1 Tbsp olive oil (for sauteing onion); 2 tsp Salt; 2 tsp Chili powder; 1 tsp Garlic powder; .5 tsp Ground cumin; .5 tsp Cumin seed; 1 tsp Oregano; 1 tsp Thyme; 2 Bay leaves; 1 Can (14.5 oz) no salt added diced tomatoes; 1 Small can tomato paste; About 1 lb. tempeh crumbled; 2 15-oz cans red kidney beans; 1 bottle of amber beer; 1 cup frozen corn kernels; 1 can non-fat refried beans; 2 Tbsp Crystal hot sauce

(1)

Minutes to Prepare: 10
Minutes to Cook: 35

Number of Servings: 10

Ingredients

1 Large Vidalia onion1 Tbsp olive oil (for sauteing onion)2 tsp Salt2 tsp Chili powder1 tsp Garlic powder.5 tsp Ground cumin.5 tsp Cumin seed1 tsp Oregano1 tsp Thyme2 Bay leaves1 Can (14.5 oz) no salt added diced tomatoes1 Small can tomato pasteAbout 1 lb. tempeh, crumbled2 15-oz cans red kidney beans1 bottle of amber beer1 cup frozen corn kernels1 can non-fat refried beans2 Tbsp Crystal hot sauce

Directions

Saute onion in olive oil, then add all other ingredients in a pot. Heat on low, stirring occasionally, for about half an hour or until everything is well mixed and hot!

Makes 10 one-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user MANGELA.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 214.6
Total Fat: 5.6 g
Cholesterol: 0.0 mg
Sodium: 803.7 mg
Total Carbs: 29.9 g
Dietary Fiber: 7.6 g
Protein: 13.7 g

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Member Reviews

IAMTHEAMYGDALA
It was pretty great. Makes a ton, so it's great to freeze for hurried lunches. I added a bit of vegetable stock to make it a little bit more liquid. - 3/10/08