Delicious Living
  • 2 8-ounce packages tempeh, crumbled
  • 2 14-ounce cans organic diced tomatoes, undrained
  • 1 medium onion, diced
  • 4-6 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne (or to taste)
  • 1/8 teaspoon ground cloves
  • 1 teaspoon dried oregano
  • 2 tablespoons dried parsley
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon minced fresh jalapeño peppers
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons apple cider vinegar
  • 1 cup low-sodium vegetable broth
  • 8 ounces mushrooms, diced

Ann Louise Gittleman’s Spicy Tempeh Chili

Ann Louise Gittleman | Delicious Living
  • Serves: 6 people
  • Calories per serving: 205

“This recipe contains protein-rich tempeh and tomatoes, which are high in lycopene,” Gittleman says. “It’s also rich in therapeutic spices.” If you find this recipe too spicy, add a dash of stevia to take the heat down. Serve with a simple green salad and whole-grain tortillas for a complete meal.

  1. Combine all ingredients except mushrooms in large soup pot over medium heat. Bring to a boil. Reduce heat to simmer and cook, covered, for 45 minutes. When vegetables are fork-tender, add mushrooms and simmer an additional 10 minutes. Taste and adjust spices as needed.

PER SERVING: 205 cal, 22% fat cal, 5g fat, 1g sat fat, 0mg chol, 16g protein, 26g carb, 9g fiber, 242mg sodium

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