Recipe - Tempeh And Vegetable Chili

1 cup Kidney or pinto beans
1 cup White or blue dried corn
kernels
1 pack Tempeh (8oz)
1 tablespoon Olive oil
1 md Onion; finely chopped
1 md Red bell pepper; seeded and
finely chopped
1 md Green bell pepper; seeded
and finely chopped
2 cl Garlic; minced
4 lg Tomatoes; peeled and stewed
then broken apart
2 tablespoon Chili powder or paste from
23 chilies
One half teaspoon Oregano
One half teaspoon Cumin
One fourth teaspoon Paprika
One fourth teaspoon Tabasco style pepper sauce
4 cup Water or tomato juice

Soak the beans and corn overnight, then cook until done. Cut the tempeh
into small cubes and brown with the onions in oil. (Alternately you can
grate the tempeh) Add bell peppers and garlic and saute 5 to 10 minutes.
Stir in the tomatoes, beans, corn, and herbs and spices. Add water or
tomato juice. Bring to a boil, then reduce the heat and simmer for an
hour., stirring often to prevent sticking and burning. Serve with lime
wedges squeezed over each serving or with grated vegan cheese.

Total calories per serving: 408 Fat: 10 grams

Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
(lisa_pooh@delphi.com) 2/4/96

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