Tempeh and Black Bean Chili – Hearty, Healthful and Satisfying

Tempeh (tem-pay) is a delicious whole soyfood that is nothing like tofu. These tender cakes of cultured whole soybeans have a chewy texture and hearty consistency that even meat eaters like.

Get the Tempeh and Black Bean Chili recipe!

According to Dr. James Anderson, chief investigator of the landmark meta-analysis on soy and heart health[1], soy foods are some of the healthiest foods you can put on the table. This is because they help fight what Dr. Anderson calls the ‘Big Five,’ heart disease, stroke, diabetes, obesity and high-blood pressure.

Rich in fiber and a nutrient dense source of high quality protein, vitamins, minerals, antioxidants and unique phytonutrients, the mighty soybean delivers on all the criteria necessary to be regarded as a superfood.

Tempeh is easy to prepare. It is important to cube and steam raw tempeh for 15 minutes before proceeding with the recipe. Steaming tenderizes this versatile ingredient, which will keep covered in the refrigerator and ready to pop into your favorite dish for up to 5 days.

Unlike the soupy style of many traditional chili recipes, our super tasty Tempeh Chili gets its thick, chunky texture from crumbled tempeh, creamy black beans and earthy cremini mushrooms.

Cremini mushrooms (also spelled crimini) is a ‘meaty’ cultivated brown or tan mushroom that are actually baby portobellos and a lot smaller than the larger more mature portobello.

Three Tablespoons of Marukan Seasoned Gourmet Rice Vinegar, that is my secret ingredient! It adds the perfect balancing note of sweet and tangy flavor that really perks up the chili.

Perfect for Sunday Football get togethers, you can make this tasty chili a day in advance. This dish gets even more delicious as the flavors blend and intensify overnight and saves time on game day.

Marie Oser is a best-selling author, writer/producer and host of VegTV. Her latest book is The Skinny on Soy.  Follow Marie on Facebook and Twitter

[1] James W. Anderson, M.D., Bryan M. Johnstone, Ph.D., and Margaret E. Cook-Newell, M.S., R.D. N Engl J Med 1995; 333:276-282


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