Healthy White Bean Chili

Ingredients:

• 8 ounces tempeh, grated
• 1 tablespoon olive oil
• 1 medium white or yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon oregano
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 2 (14-ounce) cans cannellini beans, drained
• 1 (14-ounce) can chickpeas, drained
• 4 cups broth
• 2 cups sauerkraut
• 1/4 cup fresh chopped cilantro
• 2 tablespoons lime juice

Optional additions:

• 1/4 cup chopped spinach or kale
• 1/4 cup crumbled feta cheese
• 1/4 teaspoon red pepper flakes

Instructions:

1. Prep tempeh: Using a box grater, roughly grate the tempeh.
2. Sauté: Heat oil in a large pot over medium heat. Add onion and garlic, cooking until onion is slightly soft and translucent, about 5 minutes.
3. Cook tempeh: Add grated tempeh, cumin, coriander, oregano, pepper, and salt. Cook until tempeh is lightly browned, about 5 minutes.
4. Mash beans: Scooch tempeh mixture to one side of the pot. Add beans to the empty side of the pot and roughly mash about 1/3 of the beans.
5. Make soup: Add broth and sauerkraut. Bring to a simmer for 5 minutes. Right before serving, mix in cilantro and lime juice.
6. Serve: Serve hot, topped with grated white cheddar cheese and a dollop of Greek yogurt.

Optional additions:

• For extra flavor: Add spinach, kale, crumbled feta cheese, or red pepper flakes.
• For a richer texture: Use a combination of heavy cream and Greek yogurt.
• For a spicier kick: Add a pinch of cayenne pepper.

Enjoy your delicious Hearty Tempeh Soup!