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Ornish - Tempeh Chili Verde
Ingredients
  • 3 medium poblano peppers, about 3 to 4 oz each see Chef's Notes
  • ¾ LB tomatillos husks removed, roughly chopped about 3 cups
  • 2 CUPS yellow onion
  • 1 TABLESPOON garlic pressed or minced
  • 1 CUP water, divided plus more as needed
  • ¼ TEASPOON fine sea salt, divided
  • 8 OZ tempeh diced
  • ½ CUP cilantro chopped plus more for garnish
  • 1 ½ TABLESPOONS fresh lime juice plus more as needed
  • 1 TEASPOON pure maple syrup
  • ½ TEASPOON ground cumin
  • 1 TEASPOON jalapeno pepper seeds and ribs removed, chopped optional
  • 1 CUP fresh or frozen corn kernels
  • 1 ½ CUPS cooked black beans or one 15-oz can no salt added black beans, rinsed and drained
  • 2 ⅔ CUP cooked brown rice or quinoa
Note: Ingredients may have been altered from the original.
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