1/2 lb tempeh, marinated in 1/2 C tamari and 1/2 C water 1/2 hr
Chili powder
1 C (1lb) tomatoes, drained, juice reserved
1/4 C vinegar
Chili Powder-
1-2 T ground cumin
1 tsp coriander
1 tsp cardamom
1/2 tsp cayenne pepper
Instructions
Rinse the beans separately and soak them separately overnight. Discard soaking water and rinse. Bring two quarts water to a boil. Then cook kidney beans for an hour. Add aduki beans and bay leaf and cook half an hour. Add salt and cook another half hour or until tender.
Saute onion and garlic in oil. Add tempeh and saute until lightly browned. Stir in chili powder. Add tomatoes and simmer half an hour or more, using juice to dilute if the mixture seems dry. Combine the sauce and the beans, add vinegar, and simmer 10 minutes.
Serving
Suggestions
Eat as soup or over rice on a plate. For sweeter taste add molasses.
Originally Submitted
6/2/2011
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