Ann Louise Gittleman’s Spicy Tempeh Chili
  • 28-ounce packages tempeh, crumbled
  • 214-ounce cans organic diced tomatoes, undrained
  • 1medium onion, diced
  • 4-6cloves garlic, minced
  • 1tablespoon ground cumin
  • 1teaspoon ground coriander
  • 1/4teaspoon garlic powder
  • 1/4teaspoon cayenneor to taste
  • 1/8teaspoon ground cloves
  • 1teaspoon dried oregano
  • 2tablespoons dried parsley
  • 1/2teaspoon saltoptional
  • 1/4teaspoon minced fresh jalapeño peppers
  • 1/2cup chopped fresh cilantro
  • 3tablespoons apple cider vinegar
  • 1cup low-sodium vegetable broth
  • 8ounces mushrooms, diced
  1. 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