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Lunch / Dinner

White Tempeh Chili

This vegetarian chili is loaded with good gut health ingredients, including tempeh, onions, garlic, sauerkraut, and beans, plus aged Cheddar and Greek yogurt.

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Test Kitchen Tip

Tempeh [TEHM-pay] is a meat substitute made by fermenting cooked soybeans. The beans are then formed into a firm, dense cake that has great nutty flavor. It's high in protein, and is a good source of iron.


Sweat onions and garlic in oil in a pot over medium heat, partially covered, until onions soften, 4–5 minutes.

Add tempeh, cumin, coriander, oregano, salt, and pepper; increase heat to medium-high and cook until tempeh starts to brown, 3–4 minutes.

Stir in stock, scraping up any brown bits, and bring to a boil. Reduce heat to medium and simmer chili 5 minutes.

Add puréed and whole beans and sauerkraut; simmer chili until heated through, then stir in cilantro and lime juice.

Serve chili with Cheddar, avocado, and yogurt.

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