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[edit] Ingredients
8 |
oz. tempeh |
2 |
tbsp. shoyo (soy sauce) |
2 |
tbsp. water |
¼ |
tsp. garlic powder |
¼ |
tsp. onion powder |
1 |
tbsp. soy or sesame oil |
6 |
tbsp. olive oil |
½ |
tsp. oregano |
1 |
tsp. mustard powder |
1 |
tsp. cumin |
1 |
tbsp. chili powder |
1 |
green pepper, chopped |
1 |
onion, chopped |
1 |
tsp. salt |
¼ |
tsp. black pepper |
2 |
tbsp. shoyo (soy sauce) |
1 |
tomato, fresh chopped |
1 |
|
1 |
(15 oz.) can kidney beans plus juice and water to make 1 c |
[edit] Preparation
Step 1 |
Marinate tempeh with next 5 ingredients for 1 hour turning after 30 minutes. Grate tempeh and set aside with marinade. Heat next 5 ingredients in a large saucepan. Add green pepper, onion and tempeh (with marinade) and saute. Combine all ingredients, bring to a boil and simmer 30 minutes. Serve hot and top with grated Cheddar cheese. |
[edit] About Tempeh Chili
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