Tempeh and Mushroom Chili with Corn and Cilantro
Prep 15 minCook 46 minEasy6 servings
A hearty, plant-based chili with steamed tempeh, cremini mushrooms, kidney beans, and fresh cilantro — bold in flavor and easy to make.
Instructions
- Steam the tempeh in a metal steamer basket over an inch (2.5cm) of boiling water in a covered saucepan for 10 minutes. Drain, coarsely chop, and set aside.
- In a large saucepan, heat ¼ cup (60ml) of water over medium heat. Add the red onion and bell pepper, cover, and cook until softened, about 5 minutes.
- Add the miso mixture (miso paste blended with 60ml hot water) and garlic, then stir in the tempeh, mushrooms, chili powder, oregano, black cumin, and pippali. Cook until fragrant, about 1 minute.
- Add the tomatoes, beans, and corn.
- Cover and simmer over low heat, stirring occasionally, until the chili is thick and flavorful, about 30 minutes.
- Stir in the cilantro. If the chili is too thick, stir in a little water. Serve hot.
