Free Recipe Iron-Rich: Tempeh Chili

Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Iron-Rich: Tempeh Chili Recipe

1 tb Vegetable oil
3/4 lb Tempeh, thawed, crumbled
1 Onion, chopped
1/2 Sweet green pepper
2 Garlic cloves, minced
28 oz Canned tomatoes, undrained
19 oz Canned kidney beans, drain
5-1/2 oz Tomato paste
1/4 c Cider vinegar
1/4 c Molasses
1 tb Soy sauce
1 tb Dijon mustard
2 ts Chili powder
1 ts Dried basil
1 ts Dried oregano
1/2 ts Salt
1/4 ts Pepper

Iron-Rich: Tempeh Chili Preparation

Tempeh: of Indonesian origin, is fermented soybean patty made from split, hulled and cooked soybeans. The soybeans are inoculated with a starter and fermented for 24 hours to produce an extra firm tofu with a chewy quality similar to meat. Tempeh is sold frozen in health food stores. In large saucepan, heat oil over medium heat; cook tempeh with 1/2 cup water, stirring, for 5 minutes or until browned. Add onion, green pepper and garlic; cook, covered and stirring occasionally, for 5 minutes or until onions are softened. Chop tomatoes; add to mixture along with beans, tomato paste, vinegar, molasses, soy sauce, mustard, chili powder, basil, oregano, salt and pepper. Bring to boil; reduce heat and simmer for 15 minutes. Per serving: about 312 calories, 19 g Protein, 8 g fat, 47 g carbohydrate very high source fibre, excellent source iron. Source: Canadian Living magazine Aug 95 Presented in article by Jan Main: Health & Well-Fare: Savour The Soy [-=PAM=-] PA_Meadows@msn.com From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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