Tempeh and mushroom chili

Tempeh and mushroom chili. Plain tempeh, Fresh red onion, Raw red bell pepper.

Dr. Michael Greger & Robin Robertson

20 + 45 min · 6

Ingredients

• 227 g Plain tempeh
• 150 g Fresh red onion
• 180 g Raw red bell pepper
• 18 g White miso paste
• 105 g Water
• 9 g Raw garlic
• 227 g Fresh cremini mushrooms
• 16 g Chili seasoning powder
• 0.5 g Dried oregano
• 0.6 g Ground black pepper
• 600 g Canned tomatoes, no salt added
• 530 g Cooked red kidney beans, no salt
• 165 g Raw maize
• 30 g Fresh coriander leaves

Preparation

1. Steam tempeh for 10 minutes, drain and crumble. Chop onion, pepper, garlic and mushrooms. Cook onion and pepper in 45 g water, covered, for 5 minutes.
2. Dissolve miso in 60 g hot water. Add to the pan with garlic, tempeh, mushrooms, chili seasoning, oregano and pepper; stir for 1 minute. Add drained tomatoes, cooked kidney beans and corn.
3. Cover and simmer gently for 30 minutes, stirring occasionally. Fold in chopped coriander and serve.