Meatless Monday: Spring chili recipe

This recipe for spring chili comes courtesy of Dr. Velonda Thompson, a nutritionists, professor and speaker. 


2 tablespoon olive oil
1 - 4.5 ounces canned chopped green chili peppers, drained
1 medium sweet onion, diced
3 medium cloves garlic, minced
28-ounce can organic crushed tomatoes
14.5-ounce can organic diced tomatoes
1 medium zucchini, diced
2 8-ounce block of tempeh
15-ounce can organic black beans, drained & rinsed
15-ounce can organic pinto beans, drained & rinsed
3 tablespoons chili powder
2 tablespoons nutritional yeast
2 tablespoons ground cumin
1-2 cups water


Heat the oil in a large pot over medium-high heat.

Sautee chili peppers, onion and garlic for about 4 minutes, stirring, until the vegetables have softened.

Stir in canned tomatoes (with their juices)

Add zucchini, black beans, pinto beans, chili powder and cumin; stir gently to mix well.

Add water (depending on desired thickness)

Simmer at medium for 35 minutes.

Makes about 12 cups (6 servings)

Serve hot; with baked tortilla chips.
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