Cookbook Week cont’d: Teen Cuisine New Vegetarian and a #MeatlessMonday recipe for Bite-Me Chili
This Mama Cooks!
This Mama Cooks!
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Ingredients

  • 1 pound tempeh, any flavor
  • 1 medium-size white onion
  • 5 to 6 sprigs flat-leaf parsley
  • 5 to 6 sprigs cilantro
  • 2 cloves garlic
  • 1 to 2 jalapeno or Serrano chilies
  • 1 to 3 dried Ancho, negro, or Pasilla chilies, depending on taste
  • 1 14.5- ounce can fire-roasted or regular chopped tomatoes
  • 1 10- ounce can Ro*Tel brand diced
  • tomatoes and green chilies
  • 1 15.5- ounce can red pinto, great Northern, or black beans
  • 3 tablespoons extra-virgin olive or safflower oil
  • 1 4- ounce can chopped mild, medium, or hot green chilies
  • 1 tablespoon chili powder
  • 1 teaspoon smoked or regular paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup water, plus more as needed

Instructions

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