Tempeh, Mushroom, and Sweet Onion Chili

SmartPoints® value per serving
Total Time
1 hr 23 min
15 min
1 hr 8 min
Tempeh—the soyfood that most resembles meat in texture—is a fermented soybean cake that is very high in protein.


dried porcini mushrooms

3½ oz

olive oil

1 Tbsp

uncooked vidalia onion(s)

2 medium, or other large sweet onions, chopped

green pepper(s)

1 medium, seeded and chopped

garlic clove(s)

2 medium clove(s), chopped

chili powder

3 Tbsp

ground cumin

2 tsp

ground cinnamon

1 tsp

dried shiitake mushroom(s)

¾ pound(s), fresh, stems discarded, caps sliced


8 oz, crumbled

canned tomatoes

14 oz, whole, peeled, broken up

fat free vegetable broth

2 cup(s)

canned cannellini beans

15½ oz, rinsed and drained

reduced-fat shredded Monterey Jack cheese


uncooked scallion(s)

½ cup(s), chopped


  1. Combine the dried mushrooms with enough boiling water to cover by about 2 inches in a small bowl. Let stand 15 minutes, then drain (reserving 1 cup of the liquid) and coarsely chop the mushrooms.
  2. Meanwhile, heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until golden, about 8 minutes. Stir in the chili powder, cumin, and cinnamon. Cook, stirring constantly, until fragrant, about 1 minute. Add the shiitake mushrooms and cook, stirring occasionally, until tender, about 8 minutes.
  3. Stir the tempeh, tomatoes, broth, the reconstituted dried mushrooms, and their reserved liquid into the saucepan; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the mixture thickens slightly, about 45 minutes. Yields 1 1⁄2 cups chili and 1 tablespoon cheese per serving.


It is available in 8-ounce vacuum-sealed packages and can be found in most supermarkets next to the tofu, or in health-food stores. It makes a great substitute for ground beef in this perfect-for-a-blustery-day chili.

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