Tempeh And Vegetable Chili

Ingredients

some garlic
240 gr kidney
1 package tempeh
16 ml olive oil
1 onion
1 bell pepper
1 green bell pepper
4 tomatoes
18 gr chili powder
3 chilies
1 gr oregano
1 gr cumin
1 gr paprika
1 ml tabasco style pepper sauce
950 ml water

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: 210ÂșC at: 10 grams