Revolutionary Recipe: The Ultimate Chili Con Tempeh

Total Time: 30 minutes

Number of servings: 6

Per Serving 618 calories

Fat 8 g

Carbs 107 g

Protein 38 g

6

Ingredients

• 1 red onion, diced
• 1 jalapeno, minced
• 6 garlic cloves, minced
• 1½ tablespoons chili powder
• 1 tablespoon dried oregano
• ½ tablespoon ground cumin
• 1 lb sweet potato, diced into ½-in cubes (about 2 medium)
• 3 cups low-sodium vegetable broth or water
• 28 oz canned fire-roasted diced tomatoes
• 3 Medjool dates, pitted and diced
• 12 oz tempeh, diced
• 1½ cups cooked black beans (15-oz can, drained and rinsed)
• 1½ cups cooked kidney beans (15-oz can, drained and rinsed)
• 1½ cups frozen corn, thawed
• 1 red bell pepper, diced
• 1 teaspoon liquid smoke (optional)

Instructions

1. In a large soup pot over medium heat, add onion, jalapeno, garlic, spices and cubed sweet potato. Cover and dry-sauté for a few minutes, or until the onion becomes translucent. Stir frequently to prevent the veggies from sticking to the bottom of the pan.
2. Stir in the water and tomatoes, and bring to a boil. Then reduce the heat to low, and add the dates and tempeh. Simmer for about 15 minutes, stirring occasionally.
3. Once the sweet potatoes are soft in the middle when poked with a fork, mix in the beans, corn, and bell peppers, tomatoes. Simmer for 5 to 10 more minutes to let all the flavors mingle.