45 minutes OR LESS
Tempeh and Black Bean Chili
2 (8 ounce pkgs)
Tempeh
1 Tbsp
Olive Oil
1/4 tsp
Crushed Red Chili
5
Garlic Cloves, minced
1
Medium Red Onion, chopped
1
Green Bell Pepper, chopped
1 1/2 Cups
Cremini Mushrooms, diced (7 to 9 with stems)
2 (15 ounce cans)
Black Beans, drained and rinsed
1 (14 1/2 ounce can)
Mexican Stewed Tomatoes, pulsed
3 Tbsp
Chili Powder
1/3 Cup
Cilantro, chopped
INSTRUCTIONS
Cube and steam tempeh over boiling water 15 minutes. Set aside. In a 5-quart saucepan, heat oil and crushed pepper over medium high heat, 1 minute. Add garlic, onion and bell pepper. Sauté 3 minutes, stirring frequently. Crumble tempeh into the pan, add mushrooms and beans.  Reduce heat to medium and cook 5 minutes, stirring occasionally. Pulse stewed tomatoes, briefly in a small blender and add to the pan with chili powder, rice vinegar and cilantro. Reduce heat and simmer for 15 minutes.
Nutrition Analysis per serving 2 1/2 cups
Calories 165, Protein 11g, Carbohydrates 21g, Fiber 11g, Fat 5g, Cholesterol 0.0mg, Calcium 43 mg, Sodium 307mg
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