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Menu Planning & Recipes

Tempeh Chili and Brown Rice

Recipe © Alexandra Caspero, MA RD, guest contributor

~ 7 Cups
Printable version



  • 2 cups uncooked brown rice

  • 1 cans black beans, drained and rinsed

  • 1 can pinto beans, drained and rinsed

  • 2 cups frozen corn

  • 1 large can diced tomatoes

  • 2 jalapeno peppers, diced

  • 3 Tbl. taco seasoning

  • 1 package tempeh (1lb.)



  1. Prepare brown rice per package directions.

  2. 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.

  3. Heat a large skillet and add the tempeh, corn, beans, tomatoes, seasonings, and jalapeno peppers. Continue to cook over medium-high heat until warmed through, about 15 minutes. Serve over brown rice.


Tempeh Chili - 1 cup

calories: 257 protein: 19.3g total carbohydrate: 33.4g total fat: 7.6g

sugars: 3.3g sodium: 774mg dietary fiber: 7.1g saturated fat: 1.4g


Brown Rice: ¾ cup

calories: 164 protein: 3.4g total carbohydrate: 34.4g total fat: 1.2g

sugars: 0g sodium: 1.5mg dietary fiber: 2.8g saturated fat: 0g