Dinner

Vegetarian Tempeh Chili is for Dinner.

Vegetarian Tempeh Chili takes 30 minutes to prepare.

Vegetarian Tempeh Chili takes 45 minutes to cook.

Vegetarian Tempeh Chili makes 6 servings.

The ingredients for Vegetarian Tempeh Chili are:

2 15 oz cans of beans (I used black and kidney)
1 T EVOO
1/2 large red onion, diced
1/2 green pepper, diced
8 oz tempeh, crumbled
1 chipotle en adobe pepper (canned)
1/2 T chili powder (I use the hot mexican style)
1/2 T dried whole oregano
1/2 T ground cumin
1/4 tsp. allspice
1 large can whole tomatoes
2 cloves, garlic, minced
salt and pepper to taste

Here is how you make Vegetarian Tempeh Chili:

Rinse and drain beans in a colander. Heat oil in a large dutch oven or saucepan. Add the onions and green peppers and saute until softened. Crumble the tempeh and add to pan. Mince the chipotle pepper.Add chipotle pepper, chili powder, oregano, cumin and allspice to the pot. Cook for 2 minutes.Add the tomatoes and the beans. Simmer for 45 minutes (or longer, if needed). Adding liquid (water), if the mixture seems to be dry.Add salt and pepper to taste and/or more chili powder if you want it to be spicier.Number of Servings: 6Recipe submitted by SparkPeople user NICKINPA.

The nutritional information for Vegetarian Tempeh Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 259.3

• Total Fat: 7.1 g
• Cholesterol: 0.0 mg
• Sodium: 822.2 mg
• Total Carbs: 35.8 g
• Dietary Fiber: 11.7 g
• Protein: 17.3 g

Vegetarian Tempeh Chili is Mexican cuisine.

The dietary needs meet for Vegetarian Tempeh Chili is Vegan