Print this recipe

Tempeh Chili

Prep Time: 30 minutes
Cooking Time: 1 hour marinating, 45 minutes cooking
Servings: 6 Servings


2 Tbsp  tamari
2 Tbsp  water
1/4 tsp  garlic powder
1/4 tsp  onion powder
1 Tbsp  chili powder
1 tsp  mustard powder or seed
1 tsp  cumin
1/2 tsp  oregano
6 Tbsp  olive oil
1  onion, chopped
1  green bell pepper, chopped
1 tsp  salt
1/4 tsp  black pepper
2 Tbsp  tamari
1  tomato, chopped
1 (25 oz) can  whole peeled tomatoes, chopped (with juice)
1 (15 oz) can  kidney beans (plus juice and enough water to make 1 cup liquid)

Combine the marinade ingredients and mix well. Marinate the Tempeh in the marinade for 1 hour, turning the Tempeh over in the marinade after 30 minutes. Grate the Tempeh and set aside with the marinade.

In a large saucepan, heat the chili powder, mustard, cumin and oregano in the olive oil. Add the onion, green pepper, Tempeh and marinade, and sauté for a few minutes.

Add the rest of the ingredients, bring to a boil, lower the heat and simmer for 30 minutes. Serve hot topped with grated cheese.

Nutrition Information:
Per serving: Calories 347, Total Protein 16g, Soy Protein 8g, Fat 18g, Carbohydrates 29g, Calcium 64mg, Fiber 10g, Sodium 1039mg