Vegetarian Tempeh Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 15 oz cans of beans (I used black and kidney)1 T EVOO1/2 large red onion, diced1/2 green pepper, diced8 oz tempeh, crumbled1 chipotle en adobe pepper (canned)1/2 T chili powder (I use the hot mexican style)1/2 T dried whole oregano1/2 T ground cumin1/4 tsp. allspice1 large can whole tomatoes2 cloves, garlic, mincedsalt and pepper to taste
Rinse and drain beans in a colander.
Heat oil in a large dutch oven or saucepan. Add the onions and green peppers and saute until softened. Crumble the tempeh and add to pan.
Mince the chipotle pepper.
Add chipotle pepper, chili powder, oregano, cumin and allspice to the pot. Cook for 2 minutes.
Add the tomatoes and the beans. Simmer for 45 minutes (or longer, if needed). Adding liquid (water), if the mixture seems to be dry.
Add salt and pepper to taste and/or more chili powder if you want it to be spicier.
Number of Servings: 6
Recipe submitted by SparkPeople user NICKINPA.
Heat oil in a large dutch oven or saucepan. Add the onions and green peppers and saute until softened. Crumble the tempeh and add to pan.
Mince the chipotle pepper.
Add chipotle pepper, chili powder, oregano, cumin and allspice to the pot. Cook for 2 minutes.
Add the tomatoes and the beans. Simmer for 45 minutes (or longer, if needed). Adding liquid (water), if the mixture seems to be dry.
Add salt and pepper to taste and/or more chili powder if you want it to be spicier.
Number of Servings: 6
Recipe submitted by SparkPeople user NICKINPA.
Nutritional Info Amount Per Serving
- Calories: 259.3
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 822.2 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 11.7 g
- Protein: 17.3 g
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