TOFU/TEMPEH CHILI                                          SERVES 8


Note:  You can freeze the tofu, then let it thaw and crumble it, or you can buy “Recipe Crumbles” from Morning Star Farms, or you can use any flavor of Tempeh and cut into small chunks or crumble.


Olive oil

2 packages Tempeh, tofu, or “Recipe Crumbles”

1 large onion, diced

2 cloves garlic, minced

3 cups tomatoes, stewed or chopped

1-3 Tbsp. chili powder, depending on personal taste

1-2 crushed red peppers to taste

1 Tbsp. cumin

2 cans beans of choice (kidney, cannellini, or both)

Salt & pepper to taste


-         Brown tempeh, tofu or crumbles in pan with oil.

-         Add onion and garlic; cook until soft.

-         In a large pot or slow cooker add the rest of the ingredients along with “meat”, onion and garlic.  Simmer 1 hour in a pot; all day on low in a slow cooker.  Salt and pepper to taste.





Preheat oven to 325 degrees.


Line 2 baking sheets with aluminum foil.


Split 4 pita bread rounds in half horizontally into 8 halves.


Split 8 halves open and cut halves into wedges (like pie or pizza).


Brush inside of pita wedge generously with olive oil and sprinkle with toping of your choice such as garlic salt, parmesan, poppy seed and/or herbs.


Place seasoned side up on baking sheet and bake in oven until crisp (10-15 minutes).


Cool well before storing, or serve warm.


These do not keep long!