Tempeh and Mushroom Chili with Corn and Cilantro

Name: Tempeh and Mushroom Chili with Corn and Cilantro
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: tempeh; red onion; red bell pepper; white miso paste; garlic; cremini mushrooms; chili powder; oregano; black cumin; pippali; crushed tomatoes; dark red kidney beans; corn; cilantro

A hearty chili built on chopped tempeh and cremini mushrooms simmered with dark red kidney beans, crushed tomatoes, corn, chili powder, and oregano, brightened with fresh cilantro. A legume-and-mushroom-forward twist on a classic chili.

From The How Not to Age Cookbook

Tempeh and Mushroom Chili with Corn and Cilantro

Prep: 15 min
Cook: 45 min
Total: 1 h
Yield: 6 servings
Category: Main Course

Nutrition (estimated)

per about 1.5 cups

Calories: 310 kcal
Protein: 21 g
Fat: 6 g
Carbs: 48 g
Fiber: 14 g
Sugar: 8 g
Sodium: 180 mg

Ingredients

tempeh
red onion
red bell pepper
white miso paste
garlic
cremini mushrooms
chili powder
oregano
black cumin
pippali
crushed tomatoes
dark red kidney beans
corn
cilantro

Tempeh Cremini Mushrooms Kidney Beans

Instructions

Steam tempeh 10 min; drain and coarsely chop.
Cook red onion and bell pepper in ¼ cup water, covered, 5 min.
Add miso mixture, garlic, tempeh, mushrooms, chili powder, oregano, black cumin, and pippali; cook 1 min.
Stir in tomatoes, beans, and corn. Cover and simmer on low 30 min.
Stir in cilantro; thin with water if needed. Serve hot.