Name: 'Shrooms & Tempeh Chili
Ingredients: 2 8-ounce packaged plain tempeh; 2 14-ounce cans diced tomatoes; 1 onion (chopped); 3 stalks celery (chopped); 4 garlic cloves (minced); 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/8 teaspoon ground cloves; 1/4 teaspoon cayenne; 2 jalapenos (diced (or to taste)); 3 tablespoons apple cider vinegar; 1/2 cup chopped fresh cilantro; 1/2 cup chopped fresh parsley; 1 cup vegetable broth; 8 ounces mushrooms (quartered)

Entrees | Food & Recipes

‘Shrooms & Tempeh Chili

by: ffadmin

Makes 4 (2-cup) servings

'Shrooms & Tempeh Chili

Print Recipe

Course: Entree

Ingredients Method

Ingredients

2 8-ounce packaged plain tempeh
2 14-ounce cans diced tomatoes
1 onion chopped
3 stalks celery chopped
4 garlic cloves minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cloves
1/4 teaspoon cayenne
2 jalapenos diced (or to taste)
3 tablespoons apple cider vinegar
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1 cup vegetable broth
8 ounces mushrooms quartered

Method

In a large soup pot over medium heat, stir together all ingredients except the mushrooms.
Bring the mixture to a boil; lower the heat and cover.
Simmer, stirring occasionally, for about 45 minutes, or until the veggies are fork-tender.
Add the mushrooms; simmer for an additional 10 minutes.

Make your own no-salt-added Vegetable Broth using our recipe!

*Note: Remember to include ingredients when calculating daily intake allowances.

'Shrooms & Tempeh Chili

Ingredients

Method

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