White chili with tempeh
Yield: 4 Servings MMM
Ingredients:
- 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
Instructions:
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
