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What is a healthy veggie chili recipe?

Hearty homemade chili is the perfect foil for tempeh. This veggie-rich version doesn't need to simmer on the stove all day, either. In just half an hour, you can serve up hot bowls of hot—and healthy—chili.

Tempeh Chili

  • Makes: 8 servings
  • Prep Time: 15 min
  • Cook Time: 15 min


Ingredients

  • 16 ounces (2 packages) tempeh, cubed and steamed
  • 2 teaspoons olive oil
  • 1/4 teaspoon crushed red pepper
  • 4 cloves garlic, minced
  • 1 medium red onion, chopped
  • 1 Red Bell Peppers, chopped
  • 6 Portobello mushrooms, diced
  • 2 cans Mexican Stewed Tomatoes (14 1/2 oz. each), diced
  • 2 cans (15 oz. each) chile beans with chipotle peppers
  • 2 tablespoons chile powder
  • 1/2 tablespoon dried Mexican oregano
  • 1 teaspoon dried basil

Directions

  1. Cube tempeh and steam over boiling water for 20 minutes. Set aside.
  2. In a 5-quart saucepan, heat olive oil and crushed pepper over medium high heat for 1 minute.
  3. Add garlic, onion and bell pepper and sauté 3 minutes, stirring frequently.                 
  4. Crumble steamed tempeh into the pan and add the diced mushrooms.        
  5. Cook for 5 minutes, stirring occasionally. Add stewed tomatoes, chile beans, chile powder and Mexican oregano.                          
  6. Reduce heat and simmer for 15 minutes.

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.