My cousin Amy has been a vegetarian for as long as I can remember. When we were kids she was always served something intriguing at family Easter and Christmas celebrations instead of ham or turkey. This recipe is both vegan and gluten free.
Tip:
Look for tempeh that is certified organic and non-GMO. Tempeh is a fermented soybean product, an excellent source of protein, and much easier to digest than tofu.
Amy’s Tempeh Chili
Ingredients
- 2 Tbsp (30 mL) coconut oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 jalapeno pepper, chopped
- 1 - 9 oz (250 g) package organic tempeh
- 1 small sweet red pepper, chopped
- 4 celery stalks, chopped
- 1 cup (250 mL) chopped carrots
- 4 tomatoes, coarsely chopped, or 1 - 28 oz (796 mL) can unsalted diced tomatoes
- 1 - 15 oz (425 g) can kidney beans, drained and rinsed
- 1 - 15 oz (425 g) can garbanzo beans (chickpeas), drained and rinsed
- 2 Tbsp (30 mL) hot chili flakes
- 1 tsp (5 mL) turmeric
- 1 tsp (5 mL) ground cumin
Nutrition
Per serving:
- calories344
- protein20g
- fat12g
- saturated fat5g
- trans fat0g
- carbohydrates46g
- sugars10g
- fibre12g
- sodium245mg
Directions
01
In large pot, melt coconut oil over medium heat. Add onion, garlic, and jalapeno; cook, stirring frequently, for 5 minutes. Crumble three-quarters of the tempeh into pot. Cook, stirring frequently, for 5 minutes. Add red pepper, celery, and carrots; cook, stirring frequently, for 5 minutes. Add more coconut oil if necessary. Add tomatoes with their juice, kidney beans, garbanzo beans, chili flakes, turmeric, and cumin. Increase heat and bring to a gentle boil, then reduce heat and simmer, stirring occasionally, for at least 30 minutes. Season with sea salt and pepper. Serve topped with remaining crumbled tempeh.
Joy McCarthy, RNCP, CNP
Joy McCarthy, RNCP, CNP, is a holistic nutritionist and best-selling author of Joyous Health and Joyous Detox (Penguin Canada, 2014 and 2016).
READ THIS NEXT
SEE MORE »
Sweet and Sour Brussels Sprout Tempeh Stir-Fry
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Rutabaga Chard Cakes with Smokey Cashew Cream
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
Sweet Potato Breakfast Bowl with Maple Fall Fruit
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
Lentil and Shiitake Mushroom Potato Bake
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!