Only one word about one of the "special" ingredients, Tempe...
If you don't know what it is, Tempe (tem-pay design) is a textured and smooth nut made from Indonesia. The fermentation process of soybeans undergoing the journey to become tempeh actually makes them more nutritious and easier to digest (and also removes fans of anti-soybean enzymes that always hold so much about.) Tempeh is also surprisingly yummy and super versatile!! You can do various interesting things including baking, grilling, soaking, soaking eggs, and more.
However, when you mix tempeh with beef, it takes a lot of taste for the meat that you cook and enough to mix in it. And because the protein in tempeh is much easier to digest than what you will swallow through animal protein (thanks to Tempe fermentation), combining tempeh with other meats is very helpful in overall digestion. Oh yes, and tempeh is also very, very, very rich in filling the stomach, circumcision of the waist (about 11 grams of fiber per 16 grams of carbohydrates).
Where to buy tempeh?
Tempe fever is becoming more important today and many supermarkets now carry it (and of course you can find it in a large natural food store). Find tempeh in the cool part of every store you buy.
I always like to hear feedback. So, if you try this recipe and like it (or not!) Or if you make any changes, please let me know. Healthy Eating Good!!
Ingredients (Serving: 8)
4 tablespoons of pure olive oil
1 Spanish onion, cut
4 garlic cloves, chopped
1/2 teaspoon of sea salt is not repaired, plus enough
1 pound of organic chicken without fat (or fed beef or ostrich)
3 tablespoons of flour
Tempe 1 (8-ounce) package, shortened
3/4 yellow raisins (optional)
2 (14.5-ounce) canned tomatoes with tomato juice
2 (14.5-ounce) canned beans, rinsed and dried
2 tablespoons of chopped tomatoes (seeds removed) in adobo sauce
3 tablespoons of chili powder
1 teaspoon of cumin
2 tsp. peppers
1/4 teaspoon of cayenne pepper
1/4 cup canned pumpkin (optional)
1 (12 ounces) roasted red bean jar in oil, dry and dry
1 bottle of black beer (12-ounce)
The 11/2 cup chopped cheddar cheese is also low in low fat organic fat
6 shells, finely chopped
Heat oil in a large uneven pan with medium heat high; add the onion and garlic, and sauté 5-6 minutes, until the onion is tender. Add some onion and garlic with a little salt. Place ground chicken (beef) and stir-fry, cut into pieces with a spoon so that the meat is no longer pink, about 5 minutes. Add flour and mix well. Shrunk Tempe is stirred. Season again with enough salt.
Transfer the onion mixture, meat and tempeh to a 5- or 6-liter slow cooker. Stir in raisins, tomatoes, pinto beans, and chipotle pepper.
Place the chili, cumin, paprika, cayenne pepper, pumpkin, red pepper and beer in a blender and continue. Add beer? E into the pot slowly. Place the lid in the slow cooker and cook the chilies over low heat for 5-6 hours. Let the chilies cool for 15 minutes before serving. Season with salt. To serve, pour the chili in and over the bowl with chopped cheese and onions.
Recommend: For a full meal, try serving with cornbread muffins and spinach salad decorated with avocado, melted tomatoes, lemon juice, flax oil, shaved almonds and chopped Kalama olives.