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Tempeh and Mushroom Chili with Corn and Cilantro

Hearty tempeh chili. Makes 6 servings.

From The How Not to Age Cookbook

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

Instructions

  1. Steam the tempeh in a metal steamer basket over an inch (2.5cm) or so of boiling water in a covered saucepan or pot for 10 minutes.
  2. Drain, coarsely chop, and set aside.
  3. In a large saucepan, heat ¼ cup (60ml) of water over medium heat.
  4. Add the red onion and bell pepper, cover, and cook until softened, about 5 minutes.
  5. Add the miso mixture and garlic, then stir in the tempeh, mushrooms, chili powder, oregano, black cumin, and pippali.
  6. Cook until fragrant, about 1 minute.
  7. Add the tomatoes, beans, and corn.
  8. Cover and simmer over low heat, stirring occasionally, until the chili is thick and flavorful, about 30 minutes.
  9. Stir in the cilantro.
  10. If the chili is too thick, stir in a little water.
  11. Serve hot.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

  • Spermidine
    From: Tempeh
  • Ergothioneine
    From: Tempeh

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

  • DNA Damage
    Protects against · via Tempeh
  • Cardiovascular Disease
    Reduces risk of · via Tempeh
  • Aging
    Protects against · via Spermidine
  • Heart disease
    Protects against · via Spermidine
  • Cognitive decline
    Improves · via Spermidine
  • Hair loss / hair shedding
    Improves · via Spermidine
  • All-Cause Mortality
    Reduces risk of · via Spermidine
  • Neurodegenerative Disease
    Protects against · via Spermidine
  • Parkinson's disease
    Protects against · via Spermidine

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