Tempeh Chili

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Tempeh Chili

4 Servings

 

This is a high-protein chili with the benefits of soy. If you haven't tried

tempeh (a fermented cake of soybeans and whole grains) it's a great

substitute for ground meat. You can substitute any canned beans for the

kidney beans.

 

Ingredients:

2 tsp quality extra-virgin olive oil

1 onion, chopped

4 cloves garlic, minced

1 8 oz cake of tempeh, crumbled

1 can organic crushed tomatoes

1 can kidney beans, drained and rinsed

1 green pepper, diced

1 red pepper, diced

2 jalapeno peppers, seeded and diced

1/2 cup cilantro (fresh)chopped

1 tbsp cumin, ground

1 tsp salt

1 small can chipotle chili en adobo (optional)

 

Instructions:

Heat the olive oil in a large saucepan. Add the chopped onion, red and green

peppers, jalapenos and the crumbled tempeh and stir fry for five to six

minutes. Stir in the cumin and salt. Add the canned tomatoes, kidney beans,

chopped cilantro and chipotle pepper if you're using it. Allow the mixture

to simmer for about 40 minutes. Sprinkle with low-fat cheddar cheese if you

like.

 

Nutritional Information:

Per serving:

341 calories

5 g total fat (1 g sat)

2 mg cholesterol

41 g carbohydrate

26 g protein

16 g fiber

460 mg sodium

-Recipe reprinted with permission of DrWeil.com.

 

 

 

Karo