created by: Cindy McClure, CC
Download the Recipe Here (PDF)
Serves 12: 6oz portions
Ingredients:
1c onion
1 c fine diced carrots
1c celery
1 c green pepper (poblano or jalapeno)
1 c red pepper
4 lg cloves of garlic minced fine
3T extra virgin olive oil
2 c of corn off the cobb is best (try grilling it) (can use frozen or canned)
1 pkg block of Tempeh (sold at Trader Joe’s) cut and crumbled
1 can of rotele tomato and green chiles
1 can crushed tomatoes
1 qt of chicken or vegetable stock
1 T of can chipotle’s and sauce
1 c of fresh chopped tomatoes (if available)
1 can of cannelli beans, rinsed
3 T Chia Seeds, optional
½ c chopped parsley
1 T ground cumin
1T chili powder
3T of sea salt (or to taste)
Instructions:
1. Sauté first group (onion,carrot, etc) in 3T of EVOO until translucent.
2. Add remaining ingrediens and simmer 1 to 1/2hrs.
3. If you like add a dollop of sour cream and some sliced fresh jalepenos
Nutritional Statistics:
Calories 160-180
Fat 2 g
Protein 12g from tempeh / 6g other
Sodium 220mg
Fiber 7g