---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Iron-rich: tempeh chili
 Categories: Chili, Vegetables
      Yield: 6 Servings
 
      1 tb Vegetable oil
    3/4 lb Tempeh, thawed, crumbled
      1    Onion, chopped
    1/2    Sweet green pepper
      2    Garlic cloves, minced
     28 oz Canned tomatoes, undrained
     19 oz Canned kidney beans, drain
  5 1/2 oz Tomato paste
    1/4 c  Cider vinegar
    1/4 c  Molasses
      1 tb Soy sauce
      1 tb Dijon mustard
      2 ts Chili powder
      1 ts Dried basil
      1 ts Dried oregano
    1/2 ts Salt
    1/4 ts Pepper
 
  Tempeh: of Indonesian origin, is fermented soybean patty made from
  split, hulled and cooked soybeans. The soybeans are inoculated with a
  starter and fermented for 24 hours to produce an extra firm tofu with
  a chewy quality similar to meat. Tempeh is sold frozen in health food
  stores.
  
  In large saucepan, heat oil over medium heat; cook tempeh with 1/2 cup
  water, stirring, for 5 minutes or until browned. Add onion, green
  pepper and garlic; cook, covered and stirring occasionally, for 5
  minutes or until onions are softened.
  
  Chop tomatoes; add to mixture along with beans, tomato paste, vinegar,
  molasses, soy sauce, mustard, chili powder, basil, oregano, salt and
  pepper. Bring to boil; reduce heat and simmer for 15 minutes.
  
  Per serving: about 312 calories, 19 g Protein, 8 g fat, 47 g
  carbohydrate very high source fibre, excellent source iron.
  
  Source: Canadian Living magazine Aug 95 Presented in article by Jan
  Main: Health & Well-Fare: Savour The Soy"
  
      [-=PAM=-]         PA_Meadows@msn.com
 
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