“This recipe contains protein-rich tempeh and tomatoes, which are high in lycopene,” Gittleman says. “It’s also rich in therapeutic spices.” If you find this recipe too spicy, add a dash of stevia to take the heat down. Serve with a simple green salad and whole-grain tortillas for a complete meal.
Ann Louise Gittleman’s Spicy Tempeh Chili
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Ingredients
- 2 8-ounce packages tempeh, crumbled
- 2 14-ounce cans organic diced tomatoes, undrained
- 1 medium onion, diced
- 4-6 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne or to taste
- 1/8 teaspoon ground cloves
- 1 teaspoon dried oregano
- 2 tablespoons dried parsley
- 1/2 teaspoon salt optional
- 1/4 teaspoon minced fresh jalapeño peppers
- 1/2 cup chopped fresh cilantro
- 3 tablespoons apple cider vinegar
- 1 cup low-sodium vegetable broth
- 8 ounces mushrooms, diced
Instructions
- Combine all ingredients except mushrooms in large soup pot over medium heat. Bring to a boil. Reduce heat to simmer and cook, covered, for 45 minutes. When vegetables are fork-tender, add mushrooms and simmer an additional 10 minutes. Taste and adjust spices as needed.
Recipe Notes
Nutrition Facts
Ann Louise Gittleman’s Spicy Tempeh Chili
Amount Per Serving
Calories 205
% Daily Value*
Sodium 242mg
10%
Total Carbohydrates 26g
9%
Dietary Fiber 9g
36%
Protein 16g
32%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 205 cal, 22% fat cal, 5g fat, 1g sat fat, 0mg chol, 16g protein, 26g carb, 9g fiber, 242mg sodium
