TEMPEH CHILI

Marinate for 20 minutes:

8 oz. Turtle Island Soy Tempeh, grated and crumbled, 3 Tbsp. soy sauce, 3/4 cup water.

Sauté until tender:

2 Tbsp. oil, 1 chopped onion, 2 cloves minced garlic.
Remove from skillet and set aside.

Add 1/4 cup oil to skillet and heat.

Add Tempeh mixture and stir-fry for 5-7 minutes until Tempeh browns.

Add 2 cups water, 1-1/2 cups tomato sauce, 2 Tbsp. chili powder, 1 tsp. cumin, 1/4 tsp. black pepper.

Bring to a boil and simmer 15 minutes.

Add 2-1/2 cups cooked pinto beans.

Simmer 5 minutes.