Recipe - Vegetarian Chili With Tempeh

8 ounce Tempeh
2 tablespoon Soy sauce
3 tablespoon Water
5 teaspoon Minced garlic
1 One half cup Chopped onion
3 tablespoon Vegetable broth
1 cup Chopped carrots
3 cup Chopped fresh tomatoes
One half pound Chopped kale
One half Lemon; juice of
1 teaspoon Ground cumin
1 teaspoon Basil
1 teaspoon Chili powder; or more
3 tablespoon Tomato paste
38 ounce Kidney beans; canned
1 cup Chopped green bell pepper
1 cup Bulgur; soaked

From: PatH phannema@wizard.ucr.edu

Date: Thu, 4 Jul 1996 10:26:47 0700 (PDT)
Recipe By: Prevention Mag July 1996:79

In a small bowl, marinate tempeh with the soy sauce, water and 1 teaspoon
of garlic for 1 hour, turning after 30 minutes. Remove tempeh and coarsely
grate, then add back to marinade. Set aside.

In a large kettle at mediumhigh heat, "saute" onions and rest of garlic in
vegetable broth. Add carrots, tomatoes, kale, lemon juice, spices and
tomato paste. When vegetables are almost done cooking (about 20 minutes),
add drained and rinsed kidney beans, tempeh, green peppers and soaked
bulgur; continue cooking until tender.

NOTES : Anticancer recipe emphasizing fiber, vitamins A and C, folate and
potassium. It combines tempeh's texture with such flavors as kale, carrots
and bulgur, along with the traditional kidney beans and tomatoes, cumin and
onions. Tempeh is sold in 8 and 16 ounce containers so this recipe will
serve 8 or 16 people.

MCRecipe Digest V1 #139

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.