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.
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.
% Daily Value*
Total Fat 15g 23%
Cholesterol 0mg 0%
Sodium 1168mg 48%
Carbs 50g 16%
*Percent Daily Values are based on a 2,000 calorie diet.