Tempeh And Vegetable Chili

      Yield: 4 Servings

      1 c  kidney (or pinto beans)

      1 c  white (or blue corn),Dried

           -kernels

      1 pk tempeh (8oz)

      1 T  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 br

      2 T  chili powder (or paste from)

           -2-3 chil,ies

    1/2 t  oregano

    1/2 t  cumin

    1/4 t  paprika

    1/4 t  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