MEATLESS MONDAY Mixed Mushroom-Tempeh Chili (From weight watchers one pot cookbook) 1 3.5 package of dried porcini mushrooms 1 cup boiling water 1 tablespoon olive oil 1 large onion, chopped 1 red bell pepper, chopped Garlic, to taste 3 T Chili powder 2 tsp. cumin 1 pound mixed fresh mushrooms 1 8 ounce package tempeh, crumbled 1 14-ounce can diced tomatoes 2 cups vegetable broth 1 15 ½ can black beans, rinsed and drained • Combine dried mushrooms and water in a small bowl. Let stand until mushrooms are softened. Transfer mushrooms and liquid to colander set over medium bowl. Reserve 1 cup of liquid. Rinse mushrooms and chop. • Heat oil in Dutch oven and cook onions, peppers and garlic, until softened. Stir in chili powder and cumin. Add fresh mushrooms and cook until the mushrooms release their liquid and it is evaporated. • Add tempeh, tomatoes, broth, rehydrated mushrooms, and reserved mushroom liquid. Bring to a boil. • Reduce heat and simmer covered until flavors are blended and mixture is slightly thickened, about 45 minutes. • Add beans and cook until heated through.
Posted on: Mon, 07 Oct 2013 12:00:00 +0000