TEMPEH CHILI
Yield: 25 servings
48 oz (one 3 pound pack) Turtle Island
Soy Tempeh, grated and crumbled
18 tablespoons Soy sauce
4-1/2 cups water
(marinate for 20 minutes).
Saute until tender:
12 tablespoons oil, 6 chopped onions, 12 cloves minced
garlic. Remove from skillet and set aside. Add 1-1/2
cups oil to skillet and heat (not smoking).
Add
Tempeh mixture
and stir-fry for 5-7 minutes until Tempeh browns. Add
12 cups water, 9 cups tomato sauce, 12 tablespoons
chili powder,
6 teaspoons cumin, 1-1/2 teaspoons black pepper. Bring
to boil and simmer for 15 minutes. Add 15 cups cooked
pinto beans. Simmer 5 minutes.
(Adapted from:
Tempeh Cookery by Coleen Pride). |
