Tempeh Chili and Brown Rice

Recipe © Alexandra Caspero, MA RD, guest contributor

Servings: ~ 7 Cups
Printable version

Ingredients:

• 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.)

Directions:

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.

Nutrition:

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