Miso Tempeh Chili (Vegan)
Miso adds worlds of savory depth to this comforting, vegan chili. Loaded with probiotics to support gut-health, this plant-powered recipe will do the mind and body good.
Servings: 6 servings
Ingredients
- 2 tsp extra virgin olive oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 8 ounces tempeh diced
- 3 tbsp white miso shiro miso
- 2 tsp chili powder
- 1 1/2 tsp cumin
- 1 tsp ground ginger
- 16 ounces vegetable broth
- 2 15.5 oz. cans unsalted cannelloni beans, drained and rinsed
- 1 15.5 oz. can unsalted pinto beans, drained and rinsed
Instructions
- Heat oil in a large pot over medium heat. Add onion, cook 2-3 minutes, or until tender. Add garlic and tempeh; cook 2-3 minutes, until tempeh is golden and garlic is aromatic. Stir in white miso paste until dissolved. Add chili powder, cumin and ginger; stir to combine.
- Pour in vegetable broth and beans. Stir to combine. Cook on medium-low for 30 minutes, stirring occasionally. Serve.
Notes
Miso frequently, though not always, contains grains. Check the label for gluten-containing grains like barley (mugi ortsubu in Japanese), wheat (tsubu), or rye (hadakamugi). Rice (kome or genmai), buckwheat (sobamugi), and millet (kibi) are gluten-free.
Nutrition
Serving: 1g | Calories: 291kcal | Carbohydrates: 41g | Protein: 20g | Fat: 6.5g | Saturated Fat: 1g | Sodium: 520mg | Fiber: 12g | Sugar: 3g