Double Soy Chili with Zucchini and Corn Recipe | Vegetarian Times Skip to main content

Double Soy Chili with Zucchini and Corn

30 Minutes or lessThis unusual chili uses both black soybeans and finely chopped tempeh, giving it a hearty taste and texture. Serve the chili on its own or over brown rice.



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1 Tbs. olive oil
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1 tsp. whole cumin seeds, optional
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1 cup diced onion
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1 tsp. minced garlic
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1 8-oz. pkg. tempeh, crumbled or finely chopped
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2 15-oz. cans diced tomatoes with green chilies, undrained
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2 tsp. chili powder, or to taste
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1 zucchini, diced
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1 15-oz. can organic black soybeans, drained with liquid reserved
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1 cup frozen corn kernels
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⅓ cup coarsely chopped, tightly packed fresh cilantro
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3 Tbs. sour cream for garnish


  1. Heat olive oil in a large saucepan over high heat. Stir in cumin seeds, if using, and toast for about 10 seconds. Stir in onion and garlic, and cook over medium-high heat, stirring often, until lightly browned, for about 5 minutes.
  2. Stir in tempeh, tomatoes with liquid and chili powder. Add zucchini, soybeans and salt. Cover, and cook over medium heat, stirring occasionally, until zucchini is almost tender, for about 8 minutes. Stir in corn, and cook for 1 minute more. If mixture becomes dry, stir in reserved soybean liquid, as needed. Stir in cilantro.
  3. To serve, adjust seasonings, and ladle into bowls. Garnish each portion with a dollop of sour cream.

Wine Suggestions
The Australian Yellow Tail Shiraz is a delightful red that’s not too heavy for this healthful dish. The Shiraz is bold enough for the spices in this chili, yet light enough not to overwhelm it.

Nutrition Information: 

15 g
Total Fat: 
7 g
Saturated Fat: 
1 g
31 g
5 mg
560 mg
9 g
13 g

Comments on this Recipe

Served over rice like recommended and it was super bland. Not my favorite recipe.