Tempeh Chili Stuffed Baked Potato

If you've never tried tempeh before, this recipe is an easy, delicious starter. Tempeh is fermented soybeans. Ok, maybe that doesn't sound great, but trust us that it is! Tempeh is high in protein and has a meaty texture. You can find it near the tofu and plant-based cheeses in the refrigerator at most grocery stores. This is a satisfying and quick weeknight dinner recipe that is great for leftovers for lunch too. We've adapted this recipe from our favorite whole-food plant-based cooking website Forks Over Knives, which sprung from the film Forks Over Knives (one of our recommended films for those interested in the health benefits of whole-food plant-based eating). This website offers tons of healthy recipes, meal planners, online cooking courses, informative articles, and inspiring success stories.

Prep Time: 20 minutes

Cook Time: 45 minutes

Serves: 8 people

Ingredients

• 2 Large yellow onions (diced)

• 3 bell peppers (chopped)

• 1 jalapeño (finely diced)

• 4 tsp minced garlic

• 2 - 15oz. cans fire-roasted diced tomatoes

• 2 - 8oz pkgs. plain tempeh crumbled

• 2 - 15oz. cans kidney beans (drained and rinsed)

• 2 - 15oz cans corn kernels (drained)

• 2 Tbsp. chili powder

• 2 Tbsp. paprika

• 3 tsp. onion powder

• 1 tsp. ground cumin

• 1 tsp. ground oregano

• 1 tsp kosher salt

• juice of 2 lemons

• 8 medium russet potatoes (washed)

• 1-2 Tbsp. olive oil

Preparation

1. Preheat oven to 425. Poke a few holes in each potato with a fork. Rub with olive oil and sprinkle with kosher salt. Wrap the potato in foil and bake for 45 to 60 minutes until each potato is slightly squishy when squeezed with an oven mitt.

2. Meanwhile, in a large dutch oven, heat onions on medium-high for 5 minutes or until softened. Add water, 1 tablespoon at a time, as needed to prevent sticking.

3. Add peppers, jalapeño, and garlic and cook for another 5-10 minutes, stirring occasionally and adding water as needed.

4. Add the next 10 ingredients through the kosher salt and stir in 2 cups of water.

5. Bring to a boil, then reduce and simmer for another 20 minutes until the chili is thickened and the vegetables are tender.

6. Stir in lemon juice right before serving.

7. To serve, unwrap each potato and slice crosswise. Ladel 1-2 cups of chili on each potato. Enjoy!

Enjoy!