Tempeh Chili Recipes

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TEMPEH CHILI

My friend Diane sent this to me today and she got it from Dr. Weil's Recipe of the Day. 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 meat. You can substitute any canned beans for the kidney beans.

Provided by Chef Joey Z.

Categories     Vegan

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13



Tempeh Chili image

Steps:

  • Heat the olive oil in a large sauce pan. Add the chopped onion, red and green peppers, Jalapeno and the crumbled tempeh. Stir fry for 5-6 minutes.
  • Stir in the cumin, garlic, salt, canned tomatoes, beans, cilantro and Chipotle chili if using. Allow this mixture to simmer for about 40 minutes.
  • Sprinkle with soy cheese if you like. Using a soy based cheese will keep this recipe Vegan.

Nutrition Facts : Calories 272.4, Fat 9.8, SaturatedFat 1.8, Sodium 912.6, Carbohydrate 32.8, Fiber 7.7, Sugar 8.1, Protein 18.3

2 teaspoons olive oil
1 chopped onion
4 garlic cloves (minced)
8 ounces cake tempeh (crumbled)
1 (14 ounce) can tomatoes (crushed)
1 (15 ounce) can kidney beans (drained and rinsed)
1 green pepper (diced)
1 red pepper (diced)
2 jalapeno peppers (seeded and diced)
1/2 cup fresh cilantro (fresh-chopped)
1 tablespoon ground cumin
1 teaspoon salt
1 (7 ounce) can chipotle chiles in adobo

SCOOTER'S VEGAN TEMPEH CHILI

After switching over to a vegetarian lifestyle I came up with this dish to satisfy my autumn and winter cravings for a warm vegan chili. A great dish that comes together fast and since it is packed with fiber/protein it will fill you up.

Provided by ScoGold

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h14m

Yield 6

Number Of Ingredients 18



Scooter's Vegan Tempeh Chili image

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.
  • Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.

Nutrition Facts : Calories 426.5 calories, Carbohydrate 71.5 g, Fat 8.7 g, Fiber 18.8 g, Protein 23.2 g, SaturatedFat 1.5 g, Sodium 1004.9 mg, Sugar 8.9 g

1 tablespoon olive oil
5 carrots, cut into bite-size pieces
1 sweet onion, chopped
5 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 (8 ounce) package tempeh (such as Trader Joe's® Organic 3 Grain Tempeh), crumbled
1 red bell pepper, cut into bite-size pieces
1 yellow bell pepper, cut into bite-size pieces
1 orange bell pepper, cut into bite-size pieces
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained and rinsed
1 tablespoon brown sugar

WHITE LIGHTNING TEMPEH CHILI

The original recipe called for chicken and I won a chili competition with it a couple of years ago. I found that recipe on cooks.com and have since made this vegetarian version that tastes as good as the original according to my meat-eating husband. The tempeh taste was pretty strong the first day but the flavors melded by day 2. So, I've decided not to reduce the amount of tempeh in the recipe.

Provided by ktmrider

Categories     < 4 Hours

Time 1h5m

Yield 12 cups, 8 serving(s)

Number Of Ingredients 19



White Lightning Tempeh Chili image

Steps:

  • Heat olive oil in a large saute pan on med-high heat. Add garlic, onions and tempeh.
  • Saute until onions and garlic are tender, about 5 minutes.
  • In a large dutch oven, add chicken broth, cumin, coriander, white pepper, lime juice and habanera peppers.
  • Bring to a boil.
  • Reduce heat to medium, cover and let simmer 10 minutes.
  • Add tempeh, garlic and onion mixture, corn, beans, yellow pepper, mushrooms and white wine.
  • Cover and let simmer 30 minutes.
  • Remove from heat. Stir in the sour cream. Garnish with pepper jack cheese and cilantro.

Nutrition Facts : Calories 348.8, Fat 15.7, SaturatedFat 5, Cholesterol 12.6, Sodium 57.8, Carbohydrate 35, Fiber 7.8, Sugar 2.4, Protein 19.3

12 ounces tempeh, crumbled
2 (15 ounce) cans great northern beans, rinsed
1 white onion, diced
1 cup frozen white corn
1 yellow bell pepper, diced
1 1/2 cups fresh mushrooms, sliced
1 bulb of garlic, minced
4 -6 habanero peppers, seeded, wear gloves
1/2 cup white wine
32 ounces vegetable broth
2 teaspoons vegetable bouillon, chicken flavored
2 teaspoons cumin
1 teaspoon coriander
1 tablespoon white pepper
3 tablespoons olive oil
1 lime, squeezed for juice
1/2 cup sour cream
1/2 cup monterey jack pepper cheese, grated
2 tablespoons cilantro, chopped

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