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'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
 

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