Chili con Tempeh
Southwestern favorite: this one is vegan with Far Eastern flair
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousliving.com.
Cooking tools:
- Food processor
- Meat grinder
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Wooden spoon
- Mixing bowl
- Stove
Ingredients
- 8 ounces tempeh
- 3 tablespoons extra-virgin coconut oil
- 1 medium yellow onion, diced
- 2½ cups chopped tomatoes (fresh, or one 28-ounce can or jar)
- 3 tablespoons chili powder
- 2 tablespoons white-corn masa harina (optional)
- 1 (14-ounce) can red kidney beans, rinsed and drained
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