- 2 tsp olive oil
- 1 medium uncooked onion(s), chopped
- 8 oz tempeh, (fermented soybean cake)
- 1 Tbsp ground cumin
- 1 tsp sugar
- 3/4 tsp table salt
- 4 medium tomatillo, fresh, husks removed, quartered
- 6 medium uncooked scallion(s), chopped
- 1 medium green pepper(s), seeded and quartered
- 1/2 cup(s) cilantro, leaves
- 4 oz canned green chili peppers, diced
- 3 clove(s), medium garlic clove(s)
- 1 item(s) canned chipotle peppers in adobo sauce
- 1 3/4 cup(s) water
- 1 cup(s) fat free salsa, mild or medium green variety
- 6 Tbsp Weight Watchers Cheese, cheddar, shredded, low fat
- 6 Tbsp light sour cream
- 1 sprig(s) cilantro, for garnish
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.
Meanwhile, puree the tomatillos, scallions, bell pepper, cilantro leaves, green chiles, garlic, and chipotle chile in a food processor.
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.
Serve the chili in bowls, topped with the cheese, sour cream, and cilantro sprigs. Yields 2 cups chili and 11/2 tablespoons each cheese and sour cream per serving.
- You’ll find tomatillos in the produce section and chipotle chiles in adobo sauce in cans in the ethnic section. Green salsa gives a unique flavor, so avoid substituting red salsa here.