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  Recipe Home » Soups » Iron-Rich: Tempeh Chili
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  Iron-Rich: Tempeh Chili
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 302
Ingredients:
1 tbsp Vegetable oil
3/4 lb Tempeh, thawed, crumbled
1 Onion, chopped
1/2 Sweet green pepper
2 Garlic cloves, minced
28 oz Canned tomatoes, undrained
19 oz Canned kidney beans, drain
5 1/2 oz Tomato paste
1/4 cup Cider vinegar
1/4 cup Molasses
1 tbsp Soy sauce
1 tbsp Dijon mustard
2 tsp Chili powder
1 tsp Dried basil
1 tsp Dried oregano
1/2 tsp Salt
1/4 tsp Pepper
Instructions:
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 1/2 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 & Well-Fare: Savour The Soy"

[-=PAM=-] PA_Meadows@msn.com
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