Tempeh chili verde
A green chili gets its body from broiled tomatillos rather than from beans or flour, which is the one thing that usually keeps a bowl of chili off a keto plate.
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Ingredients
For the whole dish · serves 4
- Tempeh1¼ lb
- Tomatillos1 lb
- Poblano peppers7 oz
- Sour cream4 oz
- Olive oil2 fl oz
- Onion4 oz
- Ground cumintwo teaspoons
- Cilantroa large handful
- Limeone, cut into wedges
- Sea saltto taste
Served with
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+3g net · 101 kcal · 10 min · together 12g net, 511 kcal
Method
6 steps · 50 minutes
- Broil the tomatillos and poblanos on a sheet until they blacken in patches, about 10 minutes, turning once.
- Steam the tempeh 10 minutes before you do anything else with it. That is what takes the bitter edge off, and no amount of frying will.
- Crumble it and fry it hard in the oil with the onion and cumin until the edges go crisp.
- Blend the charred vegetables with the cilantro, skins and all. The blackened skin is where the flavor is.
- Pour it over the tempeh and simmer 20 minutes, uncovered, until it thickens on its own.
- Sour cream and lime at the table — stirred in early, the acid dulls and the cream just makes it pale.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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