Home » Miso Tempeh Chili w/ Rice

Miso Tempeh Chili w/ Rice

I’ve had this crazy craving for something with miso lately so I started checking out recipes. I found one at (http://dishingouthealth.com/miso-tempeh-chili-vegan) that sounded amazing so I wanted to try it.

I took some liberties with the recipe and manipulated it to my taste, you can check the link to see what I did differently. The major thing I did was add more miso, again, I had a huge craving for it and when I was tasting it as it was cooking I felt like it needed more.

Anyway… on to the recipe.

Ingredients

1 tbsp coconut oil
1/4 cup diced onion
1 tbsp minced garlic
1 package of tempeh (8oz package)
4 tbsp miso paste
2 tsp chili powder
2 tsp cumin
1 1/2 tsp ground ginger
1 tsp sea salt
2 1/2 cups veggie broth
2 cans cannelloni beans
1 can pinto beans
1/2 cup quick cook rice (I used Trader Joes Quick Brown Basmati)

Heat up the oil and add the onion and the garlic.

Once they start to brown up a bit add the tempeh and cook for a bit until you get a bit of color on it. If it starts to dry up add a tsp of coconut oil or two.

Add your spices and miso, mix a bit then adds the broth.

Mix well.

After draining and rinsing the beans add them and the rice.

Bring to boil.

Once it’s boiling turn down to a small simmer and cook for 30-45 minutes.

Serve and enjoy!

I loved this and it satisfied exactly what I was looking for!!

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