back in I think 2005, I created this recipe for a local Tempeh company. They are still handing out the recipe, and the hippys and liberals here just love the chit. I tried it once, and it's not bad, but again, it's NOT REALLY CHILI.
Tempeh and White Bean Chili
Ingredients
16 oz Fresh Organic Tempeh
One 15 oz cans Great Northern Beans
One 15 oz can diced tomatoes with liquid
One tsp each, Cumin, Red pepper, salt, black pepper
� tsp each garlic powder, thyme, Mexican Oregano
One Medium Onion, diced
One Green bell pepper, diced
Two Poblano Peppers, diced
Cut thawed Tempeh into 4 ounce portions. Bush thawed Tempe with olive oil, and saut�, until browned, turn and saut� the other side.
Drain on paper towels, and cut into � inch cubes.
Add two Tbls olive oil to saut� pan, and saut� the peppers and onions. Add the spices, chicken stock, Canned tomatoes, and beans. When slightly reduced, add in the Tempeh pieces. Mix well,
