Tempeh Chile (Michael Symon) |
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Prep Time: 15 Minutes Cook Time: 66 Minutes |
Ready In: 81 Minutes Servings: 10 |
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Ingredients:
2 tablespoons peanut oil |
1 onion, minced |
1 red pepper, small dice |
2 tablespoons minced garlic |
2 minced jalapenos |
1 quart whole peeled smoked tomatoes |
1 bottle dark beer |
2 cups cooked black-eyed peas |
2 pounds crumbled tempeh |
Directions:
1. Heat the oil in a 4 quart Dutch oven over medium heat. Add the onions and sweat for 2 minutes. Add peppers, garlic and jalapenos and sweat for 4 minutes. Add remaining ingredients, simmer for 1 hour and serve.
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