MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Iron-Rich Tempeh Chili
 Categories: Chili, Vegetarian
      Yield: 6 Servings
 
      1 tb Vegetable oil
    3/4 lb Tempeh; thawed and crumbled
      1    Onion; chopped
    1/2    Sweet green pepper; chopped
      2 cl Garlic; minced
     28 oz Can tomatoes; undrained
     19 oz Can kidney beans; drained
  5 1/2 oz Can tomato paste
    1/4 c  Cider vinegar
    1/4 c  Molasses
      1 tb Soy sauce
      1 tb Dijon mustard
      2 ts Chili powder
      1 ts Dried basil
      1 ts Oregano
    1/2 ts Salt
    1/4 ts Pepper
 
  Heat oil in a large saucepan over medium heat. Cook tempeh with 1/2
  cup water, stirring, for 5 minutes or until browned. Add onion, green
  pepper, and garlic. Cook, covered, stirring occasionally, for 5
  minutes or until onions are softened.
  
  Chop tomatoes; add to mixture along with beans, tomato paste, vinegar,
  molasses, soy sauce, mustard, chili powder, basil, oregano, salt, and
  pepper. Bring to a boil, then reduce heat and simmer for
       15    minutes.
  
  This is great served over brown rice.
  
  Recipe by Nettie Cronish, Toronto
  
  Recipe FROM: <https://archive.org/details/our-lil-cookbook-test>
 
MMMMM