Tempeh Chili |
This homemade vegetarian chili with both beans and tempeh packs a powerful protein punch — and it's so tasty that your kids will happily eat their vegetables.
Ingredients
- 2 tablespoons olive oil
- 1 8-ounce package tempeh, crumbled
- 1 large onion, chopped
- 10 button mushrooms, chopped
- 1 green pepper seeded and chopped
- 3 cloves garlic, minced
- 1 15-ounce can kidney beans, drained
- 1 cup frozen corn niblets
- 1 28-ounce can diced tomatoes
- 2 tbsp chili powder
- 1/2 tsp ground cumin
- 1 can beans in tomato sauce
Directions
1. Over medium high heat, sauté tempeh, onion, mushrooms, green pepper and garlic until onion is lightly browned.
2. Transfer to large stock pot. Add in kidney beans, corn, tomatoes, spices and beans in tomato sauce. Stir well and cover.
3. Leave on medium heat stirring on occasion for about 2 hours. Serve with whole-grain toast or cornbread.
Recipe courtesy of CatCanCook.com.
Hot Topics
Who's Online
Become a Fan
Follow Us
Add a Comment