Ingredients
1 med./large sweet Onion;
1 bunch fresh Cilantro;
8-9 grams each of fresh herbs: Rosemary, Oregano, Thyme;
2-3 Tblspn Olive oil;
2 16-oz. jars of Tomatilla/salsa verde;
2 7-oz. cans of diced Green chilies;
1 Tblspn Chili powder;
1½ tsp ground Cumin;
¼ tsp Cinnamon;
5 15-oz. cans of white beans (Cannellini, or even Great Northern);
1 8-oz. pkg. of Tempeh
Preparation
I. Chop and in a med. fry pan sauté the onion, cilantro & herbs in olive oil. II. While onion & herbs are cooking, in a large pot add tomatilla salsa/salsa verde, diced green chilis, Chili powder, Cumin, Cinnamon. Begin to heat. III. Rinse the starch goo off the beans & add to pot. IV. Chop Tempeh into small cubes (~1 cm³), add to pot. V. When onion & herbs are sautéd, add to pot. Finish simmering.
