Ericka's Vegetarian Chili with Tempeh

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Ericka's Vegetarian Chili with Tempeh calories by ingredient



Number of Servings: 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

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.