I had seen Fakin’ Bacon Tempeh in the store before but never been inspired to try it. After hearing Susan talk about how good it is, I thought I’d give it a try. The result is my current obsession.
There is SO MUCH flavor in this stuff. Even though there are twice as much beans by weight as there is tempeh, the Fakin’ Bacon flavor is intense.
If you use Plan to Eat, you can import the recipe by clicking on this button.
And, here is the recipe. Note that my portion is 5 1/4 ounces. That is 4 ounces of kidney beans (2/3 of a 6 ounce bean protein serving) plu 1 1/4 ounces of tempeh (the other 1/3 of a 4 ounce tempeh protein serving).
Fakin’ Bacon Chili
This is so GOOD! It uses 2/3 beans and 1/3 tempeh by weight.
Source: Julia’s Kitchen
Course: Main Course
Cuisine: Bright Line Weight Loss
Serves: 1
Ingredients
- 4 ounces kidney beans cooked
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp cumin powder
- 2 ounces Fakin’ Bacon Tempeh
- 1 slice onion
- 1/2 tomato
Directions
- Soak and cook your beans before starting this recipe. Reserve the cooking water.
- Weigh out the cooked kidney beans. Place in a saucepan over medium low heat with a little of the cooking water. Add chili powder, cumin and salt. Allow to heat gently while preparing the remaining ingredients.
- The Fakin’ Bacon tempeh comes pre-cut into strips. Weigh it out and cut into small pieces. Add to the kidney beans and continue to heat gently.
- Next finely dice the onion and tomato and add them to the pot. Let it simmer gently for a 5 or 10 minutes, adding water as needed to keep it from sticking.
- Weigh out 6 ounces for a male or 5 1/4 ounces for a female.
Powered by
