11-24-2009, 09:56 PM
This delicious vegetarian chili even warms the meat lovers heart and soul! An absolute must on a cold winter night, and best when served with a piece of Jiffy cornbread. (I add an extra 1/4 cup milk and 1 teaspoon of honey per box of Jiffy corn muffin mix)
[attachment=8]
Ingredients:
14.5 oz can Del Monte no salt added diced tomatoes
15 oz can Del Monte tomato sauce
1/2 cup chopped sweet onion
1/2 cup tempeh, cubed
2/3 cup Bush's great northern beans
2/3 cup Bush's kidney beans
1/4 cup shredded carrot
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon cumin
dash of paprika
Step 1:
In a medium sauce pan, add the olive oil, minced garlic, chopped onion, shredded carrot, and tempeh. Saute on medium heat until onions are translucent.
Step 2:
Lower heat to medium low and carefully add the remaining ingredients. Once chili begins to simmer, lower heat again to low and let sit and simmer for 1 1/2 to 2 hours.
Step 3:
Remove from heat, place in bowl, top with your favorite cheese (I prefer pepper jack cheese) and a big piece of Jiffy cornbread! Enjoy!
[attachment=8]
Ingredients:
14.5 oz can Del Monte no salt added diced tomatoes
15 oz can Del Monte tomato sauce
1/2 cup chopped sweet onion
1/2 cup tempeh, cubed
2/3 cup Bush's great northern beans
2/3 cup Bush's kidney beans
1/4 cup shredded carrot
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon cumin
dash of paprika
Step 1:
In a medium sauce pan, add the olive oil, minced garlic, chopped onion, shredded carrot, and tempeh. Saute on medium heat until onions are translucent.
Step 2:
Lower heat to medium low and carefully add the remaining ingredients. Once chili begins to simmer, lower heat again to low and let sit and simmer for 1 1/2 to 2 hours.
Step 3:
Remove from heat, place in bowl, top with your favorite cheese (I prefer pepper jack cheese) and a big piece of Jiffy cornbread! Enjoy!