Chili con Tempeh
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
  • 8ounces tempeh
  • 3tablespoon extra-virgin coconut oil
  • 1 medium yellow onion, diced
  • 2 1/2cups chopped tomatoes (fresh, or one 28-ounce can or jar)
  • 3tablespoons chili powder
  • 2tablespoons white-corn masa harinaoptional
  • 1(14-ounce) can red kidney beans, rinsed and drained
  1. Cut tempeh into three to four strips and pulse in a food processor until chopped to a very coarse meal texture, or process through a meat grinder, fitted with the coarse blade.
  2. Place a 2-quart saucepan over high heat and add coconut oil. When completely melted, add onion and stir until softened. Add ground tempeh and stir until mixture is dry and begins to stick. Add chopped tomatoes, stirring to loosen any bits from pan bottom. Stir in chili powder, salt to taste, and bring to a boil. Reduce heat to maintain a steady simmer, cover, and cook for about 10 minutes.
  3. If using masa harina, combine with about ΒΌ cup cold water to form a thin, watery paste and add to chili. Stir to combine well and cook for about 2 minutes, until mixture thickens slightly. Drain beans thoroughly and add to chili. Warm through and serve
Recipe Notes
Nutrition Facts
Chili con Tempeh
Amount Per Serving
Calories 334 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 11g 55%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Sodium 79mg 3%
Total Carbohydrates 6g 2%
Dietary Fiber 8g 32%
Protein 18g 36%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 334 cal, 17g fat (3g mono, 3g poly, 11g sat), 0gm chol, 18g protein, 6g carb, 8g fiber, 79mg sodium