August 7, 2011
Tempeh Chili: My favorite weeknight meal

BL and I LOVE this meal, our spin on a hearty chili. Packed with fiber, protein, folate, and iron this meal is not only delicious but good for you. He made this for me when we first starting dating and it’s become a permanent meal in our house. I love brown rice here but feel free to use any whole grain you have on hand. I cannot  stress enough how super easy this meal is, open a few cans of beans, add brown rice and tempeh and you have a quick weeknight meal.  Not the prettiest meal but man, is it good. The filling is also great on its on, in burritos, or tossed with lettuce for “taco” salad.

Tempeh Chili and Brown Rice

Ingredients:
2 cups brown rice, cooked
1 cans black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained and rinsed (or use frozen corn. I love the roasted frozen corn from Trader Joe’s)
1 large can diced tomatoes
2 jalapeno, diced
3 tbsp. taco seasoning
1 package tempeh (1lb.)

Prepare tempeh by steaming for about 10 minutes. This step is optional but I like steaming tempeh first before crumbling it. Remove the tempeh from the steamer basket and let cool. Crumble or finely dice, set aside.

Heat a large skillet pan and add the tempeh, corn, beans, tomatoes, seasonings, and jalapeno peppers. Continue to cook over medium-high heat until warmed through, about 10 minutes. Serve over brown rice.

So yummy! What are your favorite 30-minute or less dinners?

 

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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  1. […] PS- I’m clearly a chili fanatic. If you love spicy beans as much as I do, check out these previous recipes: Black Bean & Bear Chili |  White Bean Chili | Pumpkin Chili | Slow Cooker Butternut Squash Chili | Indian Dal Chili | Chili over Polenta  | Chili Cheese Dip | and, um, another Tempeh Chili.  […]

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