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Title: White Chili with Tempeh
Categories: Chili Entree Diet Vegetable
Yield: 4 Servings
| VEGETARIAN TIMES; JULY 94 | ||
| 8 | oz | Tempeh; cut into 1" cubes |
| 1 1/2 | c | Onion; chopped |
| 2 | Garlic cloves; minced | |
| 1 3/4 | c | Vegetable broth, or more if needed |
| 2 | ts | Fresh ginger root; minced |
| 3 | c | Mushrooms; sliced |
| 1 | ts | Ground cumin |
| 1 1/2 | ts | Chili powder |
| 1/4 | ts | Ground cloves |
| 2 | c | Navy beans; cooked |
| 1 | c | Green bell pepper; chopped |
| 1 | c | Red bell pepper; chopped |
In large saucepan over medium heat, cook tempeh, onion and garlic in 1/2 cup vegetable broth, stirring occasionally, until onion is soft and liquid has evaporated, about 10 minutes.
Mix in remaining 1 1/4 cup broth and remaining ingredients; simmer 15 to 20 minutes. Add additional broth as necessary. Serves 4.
Per serving: 308 cal; 18 g prot; 4 g fat; 72 g carb; 0 chol; 52 mg sod; 10 g fiber; 12% of calories from fat
Nutritional information per serving: xx calories, x.x gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm fat, x.x mg iron, xx mg calcium, xx% of calories from fat.
Posted on GEnie Food & Wine RT Jun 17, 1994 by DEEANNE
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
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