Protein-Packed Green Chili
Salsa verde chili made with tempeh, quinoa, black beans and poblano peppers!
Ingredients
- 4 tbsp olive oil
- 1 8oz package of tempeh
- 2 cups diced yellow onion about 2 medium onions
- 2 large poblano peppers
- 4 cloves garlic
- 1 15oz can black beans
- 1 cup frozen corn
- ¾ tsp chili powder
- ¾ tsp dried oregano
- ½ tsp ground cumin
- ½ tsp kosher salt
- ½ tsp black pepper
- 6 cups vegan chicken broth See notes below
- ½ cup water
- 1 16 oz jar salsa verde
- ½ cup dry quinoa
Toppings
- lime wedges, tortilla chips, vegan cheese and sour cream
Instructions
Prep
- Finely dice the onions and poblano peppers and set them aside. Crush or mince the garlic, rinse and drain the black beans and prepare the vegan chicken broth if using bouillon cubes like these by whisking the broth cubes into warm water. Set aside.
Brown the Tempeh
- Add 2 tbsp of olive oil to a large stock pot set to medium-high heat. Once warm, crumble the tempeh int bite-sized pieces and add to the pot. Sprinkle with 1/2 tsp of the chili powder, 1/2 tsp salt and 1/4 tsp black pepper. Cook for about 5 minutes or until brown on both sides, then transfer the tempeh to a plate and set aside.
Sweat the Veggies
- Return the pot to the stove and lower the heat to medium. Then add the remaining 2 tbsp of olive oil and the onions. Cook for 5 minutes, stirring occasionally .
- Next add the poblano peppers and cook for 3 minutes.
- Add the garlic and remaining 1/4 tsp chili powder. Add the oregano, ground cumin and remaining 1/4 tsp of black pepper and stir to coat the veggies in the spices.
Mash the Beans
- Place 3/4 cup of the black beans onto a plate and mash well with a fork to create a smooth paste. Then add the paste to the stock pot along with the remaining black beans, frozen corn, salsa verde and tempeh.
- Add the broth and water and bring to a boil. Once boiling, add the quinoa and reduce the heat to low. Then cover and simmer for 40 minutes.
Serve
- Ladle into bowls and top with a squeeze of fresh lime juice and your desired toppings! Enjoy :)
Notes
Tips for Success:
- Chop the veggies nice and small. I use this little chopper because it's fast and easy and makes prep work a breeze. The smaller the veggies, the more enjoyable this chili is to eat because you'll get a little bit of everything in each bite!
- Rinse the quinoa in a colander before adding to the pot.
- Don't forget a squeeze of lime at the end! You want to wait until the very end to add the lime, because you don't want it to cook. It's more about adding a touch of freshness and acidity right at the end as a finishing touch. Tip: taste the chili before and after adding the lime to really get a sense of what a big difference it makes!