White Tempeh Chili

This chili is loaded with good gut health ingredients, including tempeh, onions, garlic, sauerkraut, and beans, plus aged Cheddar and Greek yogurt.

Makes 4 servings (61/ cups) Total time: 30 minutes

SWEAT:

2 2 2

ADD:

8 2 1 1/2

STIR IN:

4 2 cup diced white onions Tbsp. minced fresh garlic Tbsp. olive oil

oz. tempeh, diced tsp. ground cumin tsp. each ground coriander, dried oregano, and kosher salt tsp. white pepper cups vegetable stock cans no-salt added cannellini beans (15.5 oz. each), drained and rinsed (1 can puréed) cups drained sauerkraut cup chopped fresh cilantro Juice of 1/2 a lime

SERVE:

Shredded aged white Cheddar, diced avocado, and Greek yogurt

Sweat onions and garlic in oil in a pot over medium heat, partially covered, until onions soften, 4–5 minutes.

Add tempeh, cumin, coriander, oregano, salt, and pepper; increase heat to medium-high and cook until tempeh starts to brown, 3–4 minutes.

Stir in stock, scraping up any brown bits, and bring to a boil. Reduce heat to medium and simmer chili 5 minutes.

Add puréed and whole beans and sauerkraut; simmer chili until heated through, then stir in cilantro and lime juice.

Serve chili with Cheddar, avocado, and yogurt.

Per serving: 420 cal; 15g total fat (2g sat, 7g mono, 3g poly); 0mg chol; 1168mg sodium; 50g carb (13g fiber, 7g total sugars); 23g protein; 6mg iron; 211mg calcium