Makes 4 (2-cup) servings
'Shrooms & Tempeh Chili
Recipe type: Entree
Ingredients
- 2 (8-ounce) packaged plain tempeh
- 2 (14-ounce) cans diced tomatoes
- 1 onion, chopped
- 3 stalks celery, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ⅛ teaspoon ground cloves
- ¼ teaspoon cayenne
- 2 jalapenos, diced (or to taste)
- 3 tablespoons apple cider vinegar
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh parsley
- 1 cup vegetable broth
- 8 ounces mushrooms, quartered
Instructions
- In a large soup pot over medium heat, stir together all ingredients except the mushrooms.
- Bring the mixture to a boil; lower the heat and cover.
- Simmer, stirring occasionally, for about 45 minutes, or until the veggies are fork-tender.
- Add the mushrooms; simmer for an additional 10 minutes.
Make your own no-salt-added Vegetable Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
