Tempeh Chili and Brown Rice
Recipe © Alexandra Caspero, MA RD, guest contributor
Servings: ~ 7 Cups
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.)
Prepare brown rice per package directions.
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.
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