A hearty vegan chili with
tempeh.
Tempeh
Chili
- 8 ounces tempeh
2 tablespoons vegetable oil
1 large onion, diced
2 1/2 cups tomato sauce
3 tablespoons chili powder
1 tablespoon tamari
1 tablespoon dry mustard
2 teaspoons garlic powder
1 teaspoon ground cumin
- Cooked rice for accompaniment
- Cut the tempeh into small
cubes. Sauté in oil for about 10 minutes, until just lightly
browned.
- Add remainder of ingredients
and simmer for 20 minutes. Serve over rice.
Makes 4 servings.
Recipe provided courtesy
of United Soybean Board.
