banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Amy’s Tempeh Chili

Serves 4 to 6.

    Share

    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.

    Advertisement

    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.

    Advertisement

    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.

    Advertisement

    Like this recipe?

    This recipe is part of the Joyous Recipes collection.

    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Going Pro
    Food

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.