Name: Tempeh and Vegetable Chili
Ingredients: 1 c Kidney or pinto beans; 1 c White or blue dried corn kernels; 1 pk Tempeh (8oz); 1 tb Olive oil; 1 md Onion; finely chopped; 1 md Red bell pepper; seeded and finely chopped; 1 md Green bell pepper; seeded and finely chopped; 2 cl Garlic; minced; 4 lg Tomatoes; peeled and stewed then broken apart; 2 tb Chili powder or paste from 2-3 chilies; 1/2 ts Oregano; 1/2 ts Cumin; 1/4 ts Paprika; 1/4 ts Tabasco style pepper sauce; 4 c Water or tomato juice

In Jeremiah’s prophecy of the new covenant, Jeremiah explicitly says, “It will not be like the covenant I made with their forefathers, when I led them by the hand out of Egypt” (Jer. 31:32). How will it be different? For one thing, it will be unbreakable (v. 32). For another, all the members of that covenant will be regenerate, the law written on their hearts (v. 33). Yet another difference will be that the covenant will not operate according to natural lines of birth and descent, but through spiritual birth (vv. 29-30). Here the discontinuity between the new covenant and the Mosaic covenant is enormous: a covenant of grace, not works; a covenant that regenerates rather than kills; a covenant entered into through spiritual rather than natural birth. And yet for all this discontinuity, Jeremiah is clear that this new covenant is the ultimate fulfillment of God’s promises to Israel, made to their forefather Abraham.

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegan	Soups/stews, Vegan, Vegetarian, Chili	4	Servings

INGREDIENTS

1	c	Kidney or pinto beans
1	c	White or blue dried corn kernels
1	pk	Tempeh (8oz)
1	tb	Olive oil
1	md	Onion; finely chopped
1	md	Red bell pepper; seeded and finely chopped
1	md	Green bell pepper; seeded and finely chopped
2	cl	Garlic; minced
4	lg	Tomatoes; peeled and stewed then broken apart
2	tb	Chili powder or paste from 2-3 chilies
1/2	ts	Oregano
1/2	ts	Cumin
1/4	ts	Paprika
1/4	ts	Tabasco style pepper sauce
4	c	Water or tomato juice

INSTRUCTIONS

Soak the beans and corn overnight, then cook until done. Cut the tempeh
into small cubes and brown with the onions in oil. (Alternately you can
grate the tempeh) Add bell peppers and garlic and saute 5 to 10 minutes.
Stir in the tomatoes, beans, corn, and herbs and spices. Add water or
tomato juice.  Bring to a boil, then reduce the heat and simmer for an
hour., stirring often to prevent sticking and burning. Serve with lime
wedges squeezed over each serving or with grated vegan cheese.
Total calories per serving: 408   Fat: 10 grams
Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
(lisa_pooh@delphi.com) 2/4/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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