Tempeh Chili


4 servings

This is a high-protein chili with the benefits of soy. If you haven't
tried tempeh (a fermented cake of soybeans and whole grains) it's a great
substitute for ground meat. You can substitute any canned beans for the
kidney beans.

Prep time: 30 minutes
Start to finish: 40minutes

2 tsp 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 pepper, diced
1 red pepper, diced
2 jalapeno peppers, seeded and diced
1/2 cup cilantro (fresh)chopped
1 Tbsp cumin, ground
1 tsp 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, jalapenos 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.

Nutritional Information:
Per serving: 341 calories
5 g total fat (1 g sat) 2 mg cholesterol
41 g carbohydrate 26 g protein
16 g fiber 460 mg sodium

Dr. Weils Recipe a Day
Jenn In SWMO


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