Black Bean Chili with Tempeh

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* Exported from MasterCook *

 

Black Bean Chili with Tempeh

 

Recipe By :The Whole Soy Cookbook - Patricia Greenberg

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

2 medium onions -- chopped

6 garlic cloves -- minced

1 14 1/2 oz can chopped tomatoes -- including juices

1 tablespoon dried oregano

1 tablespoon ground cumin

1 tablespoon chili powder

2 15 oz cans black beans -- drained

8 ounces tempeh -- crumbled

1 cup soy sour cream (optional)

 

Heat the oil in a large saucepan over medium-high heat and saute the onions and

garlic until the onions are translucent, about 5 minutes. Add the tomatoes and

continue cooking for 3 to 4 more minutes.

Stir in the oregano, cumin, and chili powder, sauteing for 2 to 3 minutes more.

Add the black beans, bring to a boil, and reduce the heat to low.

Stir in the tempeh and simmer, covered, for 1 hour. Serve hot, topped with a

dollup of soy sour cream, if desired.

 

 

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Per serving: 620 Calories (kcal); 8g Total Fat; (11% calories from fat); 39g

Protein; 103g Carbohydrate; 0mg Cholesterol; 31mg Sodium

Food Exchanges: 6 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0