Tempeh Chili

Have you ever tried Tempeh?  It's super yummy.  It's fermented soy, which description I realize probably doesn't make you want to run out and try it.  But fermented foods are really great for digestion and immunity and soy protein (when eaten in it's whole food form - tofu, tempeh, edamame) is known to be anti-inflammatory, a source of Omega-3 fatty acids, linked with lower levels of breast and endometrial cancer, high in fiber, a protein source free of cholesterol and saturated fat, lowers cholesterol levels, controls blood sugar and insulin levels and improves heart health.  Eating soy just a few times a week can help you reap these benefits.  

If you are new to tempeh, I would recommend using it in a dish as a replacement for ground beef or ground turkey.  Crumbled into dishes it resembles the consistency of those ground meats. Bonus: it's super easy to use that way and there is no risk of contamination from uncooked meats!  This Tempeh Chili is a great example:

Crockpot Tempeh Chili

2 cans beans, drained and rinsed (pinto, black, kidney, garbanzo...)

1 can diced tomatoes

2 bell peppers, seeded and diced

1 1/2 cups chopped celery

1 cup chopped carrots

1 onion, chopped

2 cloves garlic, diced

1 package tempeh, crumbled (use your hands to break it up!)

1 tbsp cumin

1 tsp chili powder, or to taste

2 cups water

Place all ingredients in a slow cooker.  Cook on high for 4 hours or on low for 6 hours.  

Oh, and don't forget the cornbread!  You can find a few cornbread recipes at the link below:

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Emily Fonnesbeck RD, CD