Saturday, September 17, 2011

Chili and Sweet Potato Biscuits

Pan Handle Chile (Adapted from Table for Two cookbook)
2      teaspoons olive oil
1      cup onion, finely chopped
1/2   cup celery, finely chopped
2      cloves garlic, minced or pressed

1      pkg. Tempeh (Not cooked, finely chopped)
2      ripe tomatoes, seeded and coarsely chopped
1     15 oz. can red kidney beans
1     15 oz. tomato paste mixed with 2/3 cup water
1-2  cups water
1/3  cup bulgur (medium ground)
2     Tablespoons tomato paste
1     Tablespoon sweetener or your choice
1     Tablespoon chili powder
1/2  teaspoons dried oregano leaves
1/4  teaspoon ground black pepper
1/4  teaspoon ground cumin
1/8  teaspoon allspice
pinch of cayenne pepper, to taste
salt to taste

**Chili thickens as sits, add water if chili becomes too thick.

Place olive oil in chili pot and heat over medium heat. Add onion, celery and garlic. Reduce heat and cook for 10-15 min.

When onion is tender, stir in the finely chopped Tempeh.  Cook 5 minutes.  Stir in the remaining ingredients, except the salt, and bring mixture to a boil. Reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.  Season with salt to taste.

Sweet Potato Biscuits

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