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Tempeh chili verde

Tempeh chili verde

4
Points®
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
4
Difficulty
Easy
Tomatillos (green tomatoes), chipotle chiles (smoked jalapeño peppers), and salsa verde (green salsa) are available in most supermarkets. You’ll find tomatillos in the produce section and chipotle chiles in adobo sauce in cans. Salsa verde lends a bright bold flavor all its own to the chili, so avoid substituting red salsa here. If you're not a fan of tempeh, feel free to substitute another meatless protein in its place. You can also swap in ground turkey or chicken to make a non-vegetarian version of this recipe, but you'll need to cook the meat longer, until it's cooked through, before proceeding with the recipe.

Ingredients

Olive oil

2 tsp

Onion

1 medium, chopped

Uncooked tempeh

8 oz

Ground cumin

1 Tbsp

Sugar

1 tsp

Table salt

¾ tsp

Tomatillo

4 medium, fresh, husks removed, quartered

Scallions

6 medium, chopped

Green bell pepper

1 medium, seeded and quartered

Cilantro

½ cup(s), leaves

Canned diced green chiles

4 oz

Garlic

3 clove(s)

Canned chipotle peppers in adobo sauce

1 item(s)

Water

1¾ cup(s)

Salsa

1 cup(s), mild or medium green variety

Weight Watchers Reduced-fat Mexican style shredded cheese

6 Tbsp

Shredded reduced fat Mexican-style cheese blend

6 Tbsp

Light sour cream

6 Tbsp

Cilantro

1 sprig(s), for garnish

Instructions

  1. Heat the oil in a large saucepan over medium-high heat. Add the onion and crumble the tempeh into the pan. Cook, stirring frequently, until browned, about 6 minutes. Stir in the cumin, sugar, and salt. Cook until fragrant, about 1 minute.
  2. Meanwhile, puree the tomatillos, scallions, bell pepper, cilantro leaves, green chiles, garlic, and chipotle chile in a food processor.
  3. Stir the tomatillo mixture, the water, and salsa into the saucepan; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the chili thickens slightly, about 40 minutes.
  4. Serve the chili in bowls, topped with the cheese, sour cream, and cilantro sprigs.
  5. Yields 2 cups chili and 1 1⁄2 tablespoons each cheese and sour cream per serving.

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