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
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
CHEESY VEGAN TEMPEH SLOW COOKER CHILI
Steps:
- Directions 1. Spray a slow cooker with cooking spray; add the onion through broth; chop the tempeh well and stir mixture. 2. Mix seasoning mixture in a small bowl; stir into slow cooker; cook on low for 6 hours. 3. Using an immersion blender, blend chili mixture until creamy texture is achieved. (This can also be done in batches in a standard blender.) 4. Top each serving with 2 Tbsp shredded cheese and some fresh chopped cilantro. Nutrition Facts 6 Servings Amount Per Serving Calories 231.2 Total Fat 7.9 g Saturated Fat 2.0 g Polyunsaturated Fat 1.8 g Monounsaturated Fat 1.3 g Cholesterol 0.0 mg Sodium 611.2 mg Potassium 617.7 mg Total Carbohydrate 27.0 g Dietary Fiber 7.5 g Sugars 2.8 g Protein 14.3 g Vitamin A 23.3 % Vitamin B-12 0.5 % Vitamin B-6 12.4 % Vitamin C 20.8 % Vitamin D 0.0 % Vitamin E 0.2 % Calcium 8.7 % Copper 21.1 % Folate 24.9 % Iron 16.2 % Magnesium 19.7 % Manganese 42.2 % Niacin 8.2 % Pantothenic Acid 2.7 % Phosphorus 19.9 % Riboflavin 11.6 % Selenium 1.6 % Thiamin 12.6 % Zinc 8.0 %
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
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
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