Tempeh Chili Verde

5
5
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 today.

Ingredients

olive oil

2 tsp

uncooked onion(s)

1 medium, chopped

tempeh

8 oz, (fermented soybean cake)

ground cumin

1 Tbsp

sugar

1 tsp

table salt

¾ tsp

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 medium clove(s)

canned chipotle peppers in adobo sauce

1 item(s)

water

1¾ cup(s)

fat free salsa

1 cup(s), mild or medium green variety

Weight Watchers Reduced Fat Mexican style blend shredded cheese

6 Tbsp

light sour cream

6 Tbsp

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. Yields 2 cups chili and 11⁄2 tablespoons each cheese and sour cream per serving.

Notes

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.

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