Ingredients
- 4 tomatoes
- 3 chilies
- 1 onion
- 1 bell pepper (red)
- 1 green bell pepper
- 950 ml water
- 240 gr kidney
- 18 gr chili powder
- 16 ml olive oil
- 1 gr oregano
- 1 gr cumin
- 1 gr paprika
- 1 ml tabasco style pepper sauce
- 1 package tempeh
- some garlic
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: 210ºC at: 10 grams
