banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Amy’s Tempeh Chili

Serves 4 to 6.

    Share

    Amy’s Tempeh Chili

    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.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.