• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Iron-Rich: Tempeh Chili

  • Recipe Submitted by on

Category: Vegetables, Chili

 Ingredients List

  • 1 tb Vegetable oil
  • 3/4 lb Tempeh, thawed, crumbled
  • 1 Onion, chopped
  • 1/2 Sweet green pepper
  • 2 Garlic cloves, minced
  • 28 oz Canned tomatoes, undrained
  • 19 oz Canned kidney beans, drain
  • 5 1/2 oz Tomato paste
  • 1/4 c Cider vinegar
  • 1/4 c Molasses
  • 1 tb Soy sauce
  • 1 tb Dijon mustard
  • 2 ts Chili powder
  • 1 ts Dried basil
  • 1 ts Dried oregano
  • 1/2 ts Salt
  • 1/4 ts Pepper


Tempeh: of Indonesian origin, is fermented soybean patty made from split,
hulled and cooked soybeans. The soybeans are inoculated with a starter and
fermented for 24 hours to produce an extra firm tofu with a chewy quality
similar to meat. Tempeh is sold frozen in health food stores.

In large saucepan, heat oil over medium heat; cook tempeh with 1/2 cup
water, stirring, for 5 minutes or until browned. Add onion, green pepper
and garlic; cook, covered and stirring occasionally, for 5 minutes or until
onions are softened.

Chop tomatoes; add to mixture along with beans, tomato paste, vinegar,
molasses, soy sauce, mustard, chili powder, basil, oregano, salt and
pepper. Bring to boil; reduce heat and simmer for 15 minutes.

Per serving: about 312 calories, 19 g Protein, 8 g fat, 47 g carbohydrate
very high source fibre, excellent source iron.

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