Tempeh Chili - 41g Carbs, 16g Fiber
From: Dr.Weil
4 Servings
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 ground meat. You can substitute any canned beans
for the kidney beans.
2 tsp olive oil
1 onion, chopped
4 cloves garlic, minced
1 8 oz cake of tempeh, crumbled
1 can organic crushed tomatoes
1 can kidney beans, drained and rinsed
1 green pepper, diced
1 red pepper, diced
2 jalapeno peppers, seeded and diced
1/2 cup cilantro (fresh)chopped
1 tbsp cumin, ground
1 tsp salt
1 small can chipotle chili en adobo (optional)
Heat the olive oil in a large saucepan. Add the chopped onion, red and
green peppers, jalapenos and the crumbled tempeh and stir fry for five
to six minutes. Stir in the cumin and salt. Add the canned tomatoes,
kidney beans, chopped cilantro and chipotle pepper if you’re using it.
Allow the mixture to simmer for about 40 minutes. Sprinkle with
low-fat cheddar cheese if you like.
Nutritional Information per Serving:
341 Calories
5g Total Fat (1g Sat)
2mg Cholesterol
41g Carbohydrate
26g Protein
16g Fiber
460mg Sodium