 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
My friend Diane sent this to me today and she got it from Dr. Weil's Recipe of the Day. This is a high-protein chili with the benefits of soy. If you haven't tried tempeh (a fermented cake of soybeans and whole grains)it's a great substitute for meat. You can substitute any canned beans for the kidney beans. Ingredients:
2 teaspoons olive oil |
1 chopped onion |
4 garlic cloves (minced) |
8 ounces cake tempeh (crumbled) |
1 (14 ounce) can tomatoes (crushed) |
1 (15 ounce) can kidney beans (drained and rinsed) |
1 green pepper (diced) |
1 red pepper (diced) |
2 jalapeno peppers (seeded and diced) |
1/2 cup fresh cilantro (fresh-chopped) |
1 tablespoon ground cumin |
1 teaspoon salt |
1 (7 ounce) can chipotle chiles in adobo |
Directions:
1. Heat the olive oil in a large sauce pan. Add the chopped onion, red and green peppers, Jalapeno and the crumbled tempeh. Stir fry for 5-6 minutes.
2. Stir in the cumin, garlic, salt, canned tomatoes, beans, cilantro and Chipotle chili if using. Allow this mixture to simmer for about 40 minutes.
3. Sprinkle with soy cheese if you like. Using a soy based cheese will keep this recipe Vegan.
|
|