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White Chili with Tempeh

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YIELD

1 batch

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

8 231.2
OUNCES ML/G TEMPEH
cut into 1 inch cubes
1 ½ 355
CUPS ML ONIONS
chopped
2 2
EACH EACH GARLIC CLOVES
minced
1 ¾ 414
CUPS ML VEGETABLE STOCK
or more if needed
2 1E+1
TEASPOONS ML GINGER ROOT
fresh, minced
3 7.1E+2
CUPS ML MUSHROOMS
sliced
1 5
TEASPOON ML CUMIN
ground
1 ½ 7.5
TEASPOONS ML CHILI POWDER
¼ 1.3
TEASPOON ML CLOVES
ground
2 473
CUPS ML NAVY BEANS
cooked
1 237
CUP ML GREEN BELL PEPPERS
chopped
1 237
CUP ML SWEET RED BELL PEPPERS
chopped

Directions

In large saucepan over medium heat, cook tempeh, onion and garlic in ½ cup vegetable broth, stirring occasionally, until onion is soft and liquid has evaporated, about 10 minutes.

Mix in remaining 1¼ cup broth and remaining ingredients; simmer 15 to 20 minutes.

Add additional broth as necessary.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 468g (16.5 oz)
Amount per Serving
Calories 288 17% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 610mg 25%
Total Carbohydrate 15g 15%
Dietary Fiber 10g 40%
Sugars g
Protein 41g
Vitamin A 31% Vitamin C 143%
Calcium 15% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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