Recipe - Iron-Rich: Tempeh Chili

1 tablespoon Vegetable oil
Three fourths pound Tempeh, thawed, crumbled
1 Onion, chopped
One half Sweet green pepper
2 Garlic cloves, minced
28 ounce Canned tomatoes, undrained
19 ounce Canned kidney beans, drain
5 One half ounce Tomato paste
One fourth cup Cider vinegar
One fourth cup Molasses
1 tablespoon Soy sauce
1 tablespoon Dijon mustard
2 teaspoon Chili powder
1 teaspoon Dried basil
1 teaspoon Dried oregano
One half teaspoon Salt
One fourth teaspoon Pepper

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 One half 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 & WellFare: Savour The Soy"

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini