CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Vegetables |
Mexican |
Main dish, Mexican, Vegan |
4 |
Servings |
INGREDIENTS
1 |
c |
Dried kidney beans |
8 |
oz |
Soy tempeh, crumbled |
1/2 |
c |
Red wine |
1/2 |
c |
Low-sodium soy sauce |
|
|
shoyu or tamari |
1 |
t |
Ground cumin |
1 |
t |
Dried basil |
1 |
t |
Chili powder divided |
1 |
c |
Coarse chopped onions |
1/4 |
c |
Dry sherry |
2 |
T |
Olive oil |
2 |
c |
Sliced mushrooms |
8 |
|
Chop tomatoes |
1 |
c |
Minced green peppers |
1 |
c |
Minced celery |
1 |
c |
Minced carrots |
1/2 |
c |
Minced mild chili peppers |
|
|
usually anahiems could |
|
|
use |
|
|
canned |
2 |
T |
Minced jalapenos |
4 |
|
Cloves garlic |
4 |
c |
Vegetable stock |
3 |
T |
Tomato paste |
|
|
Crushed corn chips for |
|
|
garnish |
INSTRUCTIONS
Soak beans in cold water to cover 8 hours or overnight. drain. Combine
crumbled tempeh, wine, soy, cumin, basil, chili; let marinate for 2
hours at least. Meanwhile, in a 6 qt. pan over medium high heat, saute
onions in sherry and oil 10 minutes, stirring. Add mushroom and cook
10 more minutes. Add tomatoes, green pepper, carrot, celery, chili,
jalapenos, garlic. Saute stirring 5 minutes. Add beans, stock, tomato
paste. Bring to boil, cover, lower heat, simmer 2 to 3 hours till
beans are tender. Add tempeh and marinade. cook 10 minutes. Serve
garnished with chips. NOTES: This is a midwestern chili (beans and
tomatoes!). I added some leftover crushed tomatoes, and we garnished
it with non-fat sour cream and chopped cilantro (better for you than
corn chips). A more traditional chili style would be to relplace all
tomatos with a red chili sauce: split and de-seed dry red anchos,
anahiems, and/or gujanailos (sp?) and sear on a hot cast iron skillet.
put in a bowl and cover by boiling water. let soak 20 min, then puree,
maybe with a little garlic (and usually salt, but not for this
recipe!). Use that instead of tomato paste and crushed tomato. Enjoy,
Keith From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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