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White Chili With Tempeh

Ingredients:

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 tsp fresh ginger root, minced
3 cup mushrooms, sliced
1 tsp ground cumin
1 1/2 tsp chili powder
1/4 tsp ground cloves
2 cup navy beans, cooked
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped

Instructions:

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

Servings: 4

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