Tempeh, Mushroom, and Sweet Onion Chili
1
Points®
Total time: 1 hr 23 min • Prep: 15 min • Cook: 1 hr 8 min • Serves: 6 • Difficulty: Easy
Tempeh—the soyfood that most resembles meat in texture—is a fermented soybean cake that is very high in protein.
Ingredients
Dried porcini mushrooms
3½ oz
Olive oil
1 Tbsp
Vidalia onion
2 medium, or other large sweet onions, chopped
Green bell pepper
1 medium, seeded and chopped
Garlic
2 clove(s), chopped
Chili powder
3 Tbsp
Ground cumin
2 tsp
Ground cinnamon
1 tsp
Shiitake mushroom
¾ pound(s), stems discarded, caps sliced
Uncooked tempeh
8 oz, crumbled
Canned tomatoes
14 oz, whole, peeled, broken up
Vegetable broth
2 cup(s)
Canned cannellini beans
15½ oz, rinsed and drained
Reduced fat shredded Monterey Jack cheese
⅓ oz
Scallions
½ cup(s), chopped or sliced, chopped
Instructions
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.
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