Title: Tempeh & vegetable chili
 Categories: Soups/stews, Vegetarian, Chili
      Yield: 4 Servings
 
      1 c  Kidney or pinto beans
      1 c  White or blue dried corn
           -kernels
      1 pk Tempeh (8oz)
      1 tb Olive oil
      1 md Onion; finely chopped
      1 md Red bell pepper; seeded and
           -finely chopped
      1 md Green bell pepper; seeded
           -and finely chopped
      2 cl Garlic; minced
      4 lg Tomatoes; peeled and stewed
           -then broken apart
      2 tb Chili powder or paste from
           -2-3 chilies
    1/2 ts Oregano
    1/2 ts Cumin
    1/4 ts Paprika
    1/4 ts Tabasco style pepper sauce
      4 c  Water or tomato juice
 
  Soak the beans and corn overnight, then cook until done. Cut the
  tempeh into small cubes and brown with the onions in oil.
  (Alternately you can grate the tempeh) Add bell peppers and garlic
  and saute 5 to 10 minutes. Stir in the tomatoes, beans, corn, and
  herbs and spices. Add water or tomato juice.  Bring to a boil, then
  reduce the heat and simmer for an hour., stirring often to prevent
  sticking and burning. Serve with lime wedges squeezed over each
  serving or with grated vegan cheese.
  
  Total calories per serving: 408   Fat: 10 grams