Photo of Tempeh chili verde by WW

Tempeh chili verde

6
3
3
SmartPoints® value per serving
Total Time
1 hr 7 min
Prep
20 min
Cook
47 min
Serves
4
Difficulty
Easy
Tomatillos (green tomatoes), chipotle chiles (smoked jalapeño peppers), and salsa verde (green salsa) are available in most supermarkets. You’ll find tomatillos in the produce section and chipotle chiles in adobo sauce in cans. Salsa verde lends a bright bold flavour all its own to the chili, so avoid substituting red salsa here. If you're not a fan of tempeh, feel free to substitute another meatless protein in its place. You can also swap in ground turkey or chicken to make a non-vegetarian version of this recipe, but you'll need to cook the meat longer, until it's cooked through, before proceeding with the recipe.

Ingredients

Olive oil

2 tsp(s)

Uncooked onion(s)

1 medium, chopped

Tempeh

8 oz

Ground cumin

1 tbsp(s)

Sugar

1 tsp(s)

Table salt

¾ tsp(s)

Tomatillo

4 medium, fresh, husks removed, quartered

Uncooked scallion(s)

6 medium, chopped

Green pepper(s)

1 medium, seeded and quartered

Cilantro

½ cup(s), leaves

Canned green chili peppers

4 oz, diced

Garlic clove(s)

3 clove(s), medium

Canned chipotle peppers in adobo sauce

1 item(s)

Water

1¾ cup(s)

Fat free salsa

1 cup(s), mild or medium green variety

Shredded reduced-fat Mexican-style cheese

6 tbsp(s)

Light sour cream

6 tbsp(s)

Cilantro

1 sprig(s), for garnish

Instructions

  1. Heat the oil in a large saucepan over medium-high heat. Add the onion and crumble the tempeh into the pan. Cook, stirring frequently, until browned, about 6 minutes. Stir in the cumin, sugar, and salt. Cook until fragrant, about 1 minute.
  2. Meanwhile, puree the tomatillos, scallions, bell pepper, cilantro leaves, green chiles, garlic, and chipotle chile in a food processor.
  3. Stir the tomatillo mixture, the water, and salsa into the saucepan; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the chili thickens slightly, about 40 minutes.
  4. Serve the chili in bowls, topped with the cheese, sour cream, and cilantro sprigs.
  5. Yields 2 cups chili and 11⁄2 tablespoons each cheese and sour cream per serving.