Double Soy Chili With Zucchini And Corn

Serving 5 people

45 min


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

  1. Wine Suggestions
  2. 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.