Tempeh Chili

2 teaspoons quality extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 8 oz cake of tempeh, crumbled
1 can organic crushed tomatoes
1 can kidney beans, drained and rinsed
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapeño peppers, seeded and diced
1/2 cup cilantro (fresh), chopped
1 teaspoons cumin, ground
1 teaspoon salt
1 small can chipotle chili en adobo (optional)

Heat the olive oil in a large saucepan. Add the chopped onion, red and green peppers, jalape˜os and the crumbled tempeh and stir fry for five to six minutes. Stir in the cumin and salt. Add the canned tomatoes, kidney beans, chopped cilantro and chipotle pepper (if you’re using it).

Allow the mixture to simmer for about 40 minutes. Sprinkle with low-fat cheddar cheese if you like.

4 Servings


Bob’s Red Mill TVP (Textured Vegetable Protein), 10-Ounce Bags (Pack of 4)

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