Tempeh Chili
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Ingredients
- ¾ cup onion, chopped
- 1/2cup celery, chopped
- 1 tablespoon garlic, minced
- 1 teaspoon Jalepeno, minced
- 12 ounces of tempeh, cut into small cubes
- 4 cups of water
- 15 ounces fire roasted tomatoes
- 1 large ancho chili, minced
- 2 tablespoons tomato paste
- 1 tablespoons barley malt
- 1 ½ cups of kidney or black beans
- 1 ½ cups of corn
- ¾ cup of cashews, roasted, no, salt, chopped
- 6 tablespoons tamari
- 1 tablespoon lime juice
- 1 tablespoon chili powder
- ½ teaspoon pepper flakes
- ½ teaspoon chopped parsley
- ½ teaspoon oregano
- Pinch of cayenne pepper
- Black pepper
- Celtic Sea Salt
- 1 ½ tablespoons cilantro, minced
Instructions
- Place onion, celery, garlic, jalapeno, tempeh and water in a pot and cook over medium heat for 20 minutes, stirring occasionally. Add tomatoes, barley malt syrup, and tomato paste and cook for 10 minutes, stirring occasionally. Add beans and corn and cook for 5 minutes, stirring occasionally. Add remaining ingredients, remove from heat, mix well.
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