Saturday, October 8, 2011

Day 31 - Tempeh Chili

I can not believe how good today's chili was. I made a batch to share with my parents and a friend, and we finished off the entire pot! I pieced together a few different recipes and once we started eating I made sure to write down the recipe before I forgot what I did. I need to make another batch asap!


- Fried Potatoes and Onions
- Decaf Coffee with Almond Milk


- Larabar - Pecan Pie


- Imagine Organic Creamy Broccoli Soup
- Zen Chocolate Pudding made with almond milk



- Tempeh Chili
- Vegan Gluten-Free bread with Earth Balance butter

Tempeh Chili

(8-10 servings)

1 tbsp oil
3 cloves garlic, minced
1 onion, chopped
2 small bell peppers, diced
1 8 oz package tempeh, crumbled
1 can petite diced tomatoes
1 can tomato sauce
1 can hot chili beans
1 can red kidney beans, drained
1 C frozen corn
2 tbsp chili powder
1 1/2 tsp cumin
1 1/2 tsp oregano
1/2 tsp salt
1 C water


Get the oil warm in a large saucepan over medium heat, then saute the garlic, onion, bell peppers, and tempeh until the onion is translucent.


Add the tomatoes, tomato sauce, beans, corn, spices, and water. Mix thoroughly then cover and simmer for 30 minutes. Done!

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