nutritional information


  • Calories: 250
  • Protein: 15 g
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 31 g
  • Cholesterol: 5 mg
  • Sodium: 560 mg
  • Fiber: 9 g
  • Sugar: 13 g

Double Soy Chili with Zucchini and Corn

Double Soy Chili with Zucchini and Corn


30 minutes or fewer

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

April 2004

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

Stephanie - 2011-08-30 19:53:34