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White Chili With Tempeh

chili, low-cal, main dish, mushrooms, vegetables

----VEGETARIAN TIMES; JULY 94----
8 oz tempeh; cut into 1 cubes
1 1/2 cup onion; chopped
2 garlic cloves; 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

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. Serves 4. Per serving: 308 cal; 18 g prot; 4 g fat; 72 g carb; 0 chol; 52 mg sod; 10 g fiber; 12% of calories from fat Nutritional information per serving: xx calories, x.x gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm fat, x.x mg iron, xx mg calcium, xx% of calories from fat. Posted on GEnie Food & Wine RT Jun 17, 1994 by DEEANNE From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

Yield: 4 servings

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