Categories: Soups/stews, Vegan, Vegetarian, Chili 
      Yield: 4 servings 
  
      1 c  Kidney or pinto beans 
      1 c  White or blue dried corn 
           -kernels 
      1 pk Tempeh (8oz) 
      1 tb Olive oil 
      1 md Onion; finely chopped 
      1 md Red bell pepper; seeded and 
           -finely chopped 
      1 md Green bell pepper; seeded 
           -and finely chopped 
      2 cl Garlic; minced 
      4 lg Tomatoes; peeled and stewed 
           -then broken apart 
      2 tb Chili powder or paste from 
           -2-3 chilies 
    1/2 ts Oregano 
    1/2 ts Cumin 
    1/4 ts Paprika 
    1/4 ts Tabasco style pepper sauce 
      4 c  Water or tomato juice 
  
  Soak the beans and corn overnight, then cook until 
  done.  Cut the tempeh into small cubes and brown with 
  the onions in oil.  (Alternately you can grate the 
  tempeh)  Add bell peppers and garlic and saute 5 to 10 
  minutes. Stir in the tomatoes, beans, corn, and herbs 
  and spices.  Add water or tomato juice.  Bring to a 
  boil, then reduce the heat and simmer for an hour., 
  stirring often to prevent sticking and burning.  Serve 
  with lime wedges squeezed over each serving or with 
  grated vegan cheese. 
   
  Total calories per serving: 408   Fat: 10 grams 
   
  Source: Vegetarian Journal, Jan/Feb 1995 
  Pooh's Recipe dbase (lisa_pooh@delphi.com) 
  2/4/96