Tempeh Chili
To download a Spanish translation of this recipe click here.
Servings: 6
Calories: 375kcal
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Ingredients
- 2 tablespoons soy oil
- 1 medium onion diced
- 1 clove garlic minced
- 1 8-ounce package tempeh crumbled finely
- 1 large red bell pepper diced
- ½ cup low sodium tomato sauce
- 1 15-ounce can low sodium kidney beans drained (or 1½ cups cooked)
- 1 15-ounce can low sodium black beans drained (or 1½ cups cooked)
- ½ teaspoon cumin
- 2 teaspoons chili powder
- ¼ teaspoon crushed red pepper flakes or more to taste
- plain soy yogurt
Instructions
- Heat the soy oil in a large pot over medium heat.
- Add the onions and garlic, cook for 5 minutes, then add the tempeh.
- Cook till the tempeh begins to brown (5 to 8 minutes).
- Add the red bell pepper and cook until tender (another 5 minutes).
- Add all of the remaining ingredients, along with half a cup of water.
- Reduce heat to a simmer and cook until the chili is fragrant, warm, and the flavors have come together (25 to 30 minutes). If the chili becomes too thick, add more water.
- Serve with a dollop of soy yogurt and enjoy!
Notes
Tempeh is a chunky, tender soybean cake that can be marinated or grilled and added to soups, casseroles, or chili.
Nutrition
Serving: 1g | Calories: 375kcal | Carbohydrates: 47g | Protein: 22g | Fat: 12g | Fiber: 16g | Iron: 4mg