dinner recipe · #02196
Cauliflower Jalapeno Coriander Tempeh Chili
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 50 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 8
Prep15 min
Cook35 min
Inactive0 min
Total50 min
Ingredients
- 16 ozTempeh
- 10 ozCauliflower
- 8 ozJalapeno Pepper
- 1 tspCoriander Seed
- 3 cupsTomato Sauce
- 2 cupsVegetable Broth
- 3 clovesGarlic
- ¾ tspTable Salt
Instructions
- Drain and rinse the Tempeh if canned. Wash the Cauliflower and Jalapeno Pepper under running water, keep leafy greens separate from raw meat and poultry, and cut them into small pieces. Mince the Garlic.
- Combine the Tempeh, Cauliflower, Jalapeno Pepper, Coriander Seed, Tomato Sauce, Vegetable Broth, Garlic, and Table Salt in a large pot.
- Bring the chili to a gentle boil, reduce the heat, and simmer for about 35 minutes until the vegetables are tender and the chili is hot throughout.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 18.4 g
- Carbohydrates
- 18.4 g
- Fat
- 8.9 g
- Fiber
- Unavailable
- Sodium
- 544.7 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Soybeans
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.