White chili with tempeh

4 Servings

Ingredients

Quantity Ingredient
8 ounces Tempeh; cut into 1\" cubes
1½ cup Onion; chopped
2 Garlic cloves; minced
1¾ cup Vegetable broth, or more if needed
2 teaspoons Fresh ginger root; minced
3 cups Mushrooms; sliced
1 teaspoon Ground cumin
1½ teaspoon Chili powder
¼ teaspoon Ground cloves
2 cups Navy beans; cooked
1 cup Green bell pepper; chopped
1 cup Red bell pepper; chopped

Directions

VEGETARIAN TIMES; JULY 94

In large saucepan over medium heat, cook tempeh, onion and garlic in ½ cup vegetable broth, stirring occasionally, until onion is soft and liquid has evaporated, about 10 minutes.

Mix in remaining 1¼ cup broth and remaining ingredients; simmer 15 to 20 minutes. Add additional broth as necessary. Serves 4.

Per serving: 308 cal; 18 g prot; 4 g fat; 72 g carb; 0 chol; 52 mg sod; 10 g fiber; 12% of calories from fat Nutritional information per serving: xx calories, x.x gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm fat, x.x mg iron, xx mg calcium, xx% of calories from fat.

Posted on GEnie Food & Wine RT Jun 17, 1994 by DEEANNE From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

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