White Tempeh Chili

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.


4 servings

Total Time

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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, 45 minutes.

Add tempeh, cumin, coriander, oregano, salt, and pepper; increase heat to medium-high and cook until tempeh starts to brown, 34 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.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 420

% Daily Value*

Total Fat 15g 23%

Cholesterol 0mg 0%

Sodium 1168mg 48%

Carbs 50g 16%

Protein 23g

*Percent Daily Values are based on a 2,000 calorie diet.

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