Easy Tempeh Sweet Corn Chili
- Number of Servings: 4
Ingredients
* Tempeh, 1 block or about 1 cup cut * Tomatoes, red, ripe, canned, whole, no salt added, 1 can * Olive Oil, 1 tbsp * Onions, raw, 1 large * Fire Roasted Red Peppers, to taste (Canned chipotles in adobo work but be cautious if you are unfamiliar with them) * Sweet Corn, Fresh, 1 cup (or frozen) * Beans, pinto, 3 cup (soaked and cooked, or canned, rinsed, and drained * Spices to taste (recommend chili powder, unsweetened cocoa, and just a touch of cinnamon)
Cut tempeh into bite sized cubes. Brown tempeh thoroughly in non-stick saute pan with olive oil. Add onions and cook until browned. Add pinto beans, peppers, and tomatoes and bring to a simmer. Add additional spices if desired. A tablespoon of chili powder, a teaspoon of garlic powder, a teaspoon of cocoa and 1/4 teaspoon of cinnamon will make a different but interesting chili. Simmer ten minutes to marry flavors. Add corn five minutes before it's ready.
Number of Servings: 4
Recipe submitted by SparkPeople user WILL135711.
Number of Servings: 4
Recipe submitted by SparkPeople user WILL135711.
Nutritional Info Amount Per Serving
- Calories: 341.7
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 407.3 mg
- Total Carbs: 53.1 g
- Dietary Fiber: 14.5 g
- Protein: 21.3 g
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