A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Tempeh Chili
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- #39901
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 teaspoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 cake (8 ounce size) tempeh, crumbled
1 can (15 ounce size) organic crushed tomatoes
1 can (15 ounce size) kidney beans, drained and rinsed
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapeno peppers, seeded and diced
1/2 cup fresh cilantro, chopped
1 tablespoon ground cumin
1 teaspoon salt
1 can (small size) chipotle chili en adobo (optional)
directions
Heat the olive oil in a large saucepan. Add the chopped onion, red and green peppers, jalapenos and the crumbled tempeh and stir fry for 5 to 6 minutes.
Stir in the cumin and salt. Add the canned tomatoes, kidney beans, chopped cilantro and chipotle pepper if you're using it.
Allow the mixture to simmer for about 40 minutes. Sprinkle with low-fat cheddar cheese if you like.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
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