Red Lentil Tempeh Chili

If you chop up the tempeh enough you could ALMOST convince someone it's ground turkey. Almost. This Red Lentil Tempeh Chili is packed with plant based protein from lentils and tempeh...Lentils offer 9g protein per half cup and tempeh packs 15g protein per half cup - and this isn't even taking into account the black beans in this recipe - 7g per half cup! So, say "sayonara" to the belief that you can't get enough protein without meat or animal based protein. Tempeh is different from tofu in that it's fermented [yay for gut-friendly foods!] and, as I've shared before, I prefer the firm texture of tempeh over tofu. Tempeh also packs 3 more grams of fiber and 5 more grams of protein compared to tofu [per half cup].

unnamed-e1518386276412.jpg

Back to the recipe specifics - because it's meatless, this protein packed chili requires no browning like you would have to do if this was a meat-based chili. That being said, the tempeh is easily replaceable if you're more of a turkey/beef chili fan. It's also a great recipe to batch cook, freeze, and whip out when life gets crazy.

unnamed-1-e1518386441945.jpg

red lentil tempeh chili

INGREDIENTS

  • 1 tbsp. olive oil

  • 1 large sweet onion, diced

  • 3 large garlic cloves, minced

  • 1 red pepper, diced

  • 2 tbsp. chili powder

  • 1 tbsp. cumin

  • 1 tsp. smoked paprika

  • 1 15 oz. can diced tomatoes

  • 2 cups low sodium vegetable broth

  • 3/4 cup dry red lentils , rinsed

  • 1 15 oz. can black beans, drained + rinsed

  • 1 cup water

  • 1 8 oz. pack of tempeh, roughly chopped [I used Trader Joe's]

  • 1 tbsp. agave/honey/maple syrup [for sweetness!]

INSTRUCTIONS

  1. Heat olive oil on medium high heat in a large pot.

  2. Add onion, garlic and red pepper and sauté until onion turns slightly translucent.

  3. Add chili powder, cumin, and smoked paprika and sauté for another minute.

  4. Add tomatoes and vegetable broth and bring to a boil.

  5. Add lentils and reduce to a low boil for 15 minutes, stirring occasionally.

  6. Add black beans, water and tempeh. Cover and let cook for 20 minutes, stirring occasionally.

  7. Finish off with sweetener of choice and any adjustments in seasoning. Enjoy!

Main Dishes, Soups, Lunch, DinnerLara Harrischili, soup, lentils, vegetarian, veggies, meatless, tempeh, soyComment