Tempeh Chile

  • Level: Easy
  • Total: 1 hr 21 min
  • Prep: 15 min
  • Cook: 1 hr 6 min
  • Yield: 10 servings
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2 tablespoons peanut oil

1 onion, minced

1 red pepper, small dice

2 tablespoons minced garlic

2 minced jalapenos

1 quart whole peeled smoked tomatoes

1 bottle dark beer

2 cups cooked black-eyed peas

2 pounds crumbled tempeh


  1. Heat the oil in a 4 quart Dutch oven over medium heat. Add the onions and sweat for 2 minutes. Add peppers, garlic and jalapenos and sweat for 4 minutes. Add remaining ingredients, simmer for 1 hour and serve.
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