White Chili with Tempeh

Course : Vegetables
Serves: 4
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Ingredients:

8 ounces Tempeh -- cut into 1 inch cubes
1 1/2 cup Onion -- chopped
2 cloves Garlic -- minced
1 3/4 cup Vegetable broth, or more if needed
2 teaspoon Fresh ginger root -- minced
3 cup Mushrooms -- sliced
1 teaspoon Ground cumin
1 1/2 teaspoon Chili powder
1/4 teaspoon Ground cloves
2 cup Navy beans -- cooked
1 cup Green bell pepper -- chopped
1 cup Red bell pepper -- chopped
 

Preparation / Directions:

In large saucepan over medium heat, cook tempeh, onion and garlic in 1/2 cup vegetable broth, stirring occasionally, until onion is soft and liquid has evaporated, about 10 minutes. Mix in remaining 1 1/4 cup broth and remaining ingredients; simmer 15 to 20 minutes. Add additional broth as necessary.

 

Nutritional Information:

308 cal; 18 g prot; 4 g fat; 72 g carb; 0 chol; 52 mg sod; 10


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