Happy weekend, friends! I'm excited to share another Recipe Redux recipe with you today. I love the theme for this month's recipe redux.
"Back to the Dinner Table: After the hustle and bustle of the holiday/vacation season August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!"
Being a dietitian and loving to cook healthy food, a common question I get asked is if my mom made us eat healthy growing up. I never know how to answer that. While we didn't grow up on green smoothies, kale chips, or quinoa, we did sit around the dinner table every night of the week as a family to a meal that included a fruit, vegetable, protein, and starch. Our vegetables were not loaded with salt, butter, or cheese; they were steamed or microwaved. I had a lunch packed for me every school day that included a PB&J, carrots, a fruit, and a treat. I grew up with a healthy view of food and a focus on the importance of gathering around the table together as a family so we could spend time with each other and share a meal.
The beginning of fall means the start of school (or soccer season in our household!) which leads to busy schedules. One of the things I love about the fall is getting back into a routine. As you and your family and friends are creating a routine this fall, I hope it involves sitting around the dinner table and sharing a meal on a regular basis. This doesn't have to mean fancy three course meals. The idea is to share a nourishing meal while spending time talking with each other. In fact, the quicker the meal prep, the better! Quick meal prep = dinner on the table sooner = more time to spend together.
This Easy Weeknight Tempeh Chili is just the thing to throw into your rotation this fall. My mom made a version of this using ground turkey instead of tempeh when I was growing up. My hubby and I are planning to incorporate more plant-based meals into our rotation so I decided to replace the ground turkey with plant-based soy protein in the form of tempeh. This has become one of my go-to recipes for a busy night or a limited grocery budget. I love this dish for so many reasons. It is made using mostly pantry staples, it can be made in less than 30 minutes, and it is a one-dish meal that it is PACKED with nutrition. This recipe is a good source of iron found in the beans and spinach while vitamin C in the tomatoes aids in the iron absorption. You've got your protein (beans, tempeh), starch (beans), and vegetable (tomatoes and spinach) all in one dish!
Don't forget to check out all of the other amazing recipes from other awesome bloggers by clicking on the links below.
Easy Weeknight Tempeh Chili
16 oz tempeh
1 large garlic clove
1 1/2 teaspoons chili powder
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
1 tablespoon olive oil
4 cups vegetable broth
1 can Italian-seasoned diced tomatoes
1 can canelleni or great northern beans, drained and rinsed
2 cups chopped spinach or kale
Salt and pepper
1. Break tempeh into large chunks and place in a food processor. Add garlic, chili powder, red pepper flakes, and smoked paprika. Pulse together until tempeh is crumbled.
2. Heat olive oil in a large pan over medium heat. Add tempeh and cook for 5 minutes, stirring occasionally, until tempeh is lightly browned. Add vegetable broth, tomatoes, and beans. Bring soup to a simmer. Reduce heat to medium low and simmer for 10 minutes, stirring occasionally.
3. Stir in spinach or kale and cook just until wilted. Season with salt and pepper, to taste.