Chilly = Chili

As the days grow short, some faces grow long.  But not mine.  Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy.  It’s time to start making soup again.  ~Leslie Newman

When I arrived home from NY Saturday night I was expecting warm-ish DC weather, but the city had other plans, it was COLD! I needed to heat up, so what better way than with some warm fall meals?

I started the next day with my usual oatmeal, but to spice it up I had my first ever Oats In a Jar (OIAJ). I had been waiting forever to get my jar of peanut butter down to 2 Tbsp, and once I did it was time to use it wisely. All it took was preparing my oatmeal as usual, and adding it to this jar!

Messy and delicious.

In the pumpkin-pie inspired mix:

  • 1/2 cup oats
  • 1 cup water
  • 1/4 cup canned pumpkin
  • 1/4 of a banana
  • 1 tbsp flax
  • pumpkin pie spice
  • ground cloves
  • cinnamon
  • Leftover Peanut Butter

For some reason, Oatmeal just tastes more fun this way. Highly recommend trying it.

For dinner I wanted something spicy and hot and immediately turned to Chili! I have had a package of Tempeh in the fridge that needed good use and would be perfect for some protein in my soup. Tempeh is a meat substitute, similar to the idea of Tofu, but it’s more cake-like and is mixed with different grains for a unique feel.

It’s also full of protein and healthy fat for a tasty and satisfying ingredient!

I found this Tempeh Bell Pepper Chili recipe from Whole Foods and began to prep.

Cooking up the chili (The Tempeh is the crumbly beige that you see)

Almost done!

Served with a side of multigrain flax breadThis Chili was soo good! And easy too. Perfect for a cold fall day.

Tempeh Bell Pepper Chili

Serves 6

2 tablespoons extra virgin olive oil
1 (8-ounce) package tempeh, crumbled
1 green bell pepper, cored, seeded and chopped
1 red bell pepper, cored, seeded and chopped
1 yellow bell pepper, cored, seeded and chopped
2 tablespoons finely chopped garlic
Salt and pepper to taste
2 (15-ounce cans) no-salt-added kidney beans, rinsed and drained
2 (15-ounce) cans no-salt-added diced tomatoes, with their liquid
1 cup water
2 tablespoons chili powder
1 bay leaf
1/2 teaspoon ground cumin
Red pepper flakes to taste


Heat oil in a large pot over medium high heat. Add tempeh, bell peppers, garlic and salt and cook, stirring often, for 5 minutes. Add beans, tomatoes, water, chili powder, bay leaf, cumin and pepper flakes and simmer, covered, until flavors meld, about 30 minutes.

Remove and discard bay leaf and season with salt and pepper. Ladle chili into bowls and serve with chips or bread.


Per serving (about 15oz/432g-wt.): 300 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 400mg sodium, 37g total carbohydrate (9g dietary fiber, 8g sugar), 18g protein

Spice up your usual meals by adding a twist. Experiment with healthy foods and new ingredients to keep it fun and interesting. Have it Your Weigh.


2 thoughts on “Chilly = Chili

  1. I wanted to comment on this forever ago but blogs are restricted at work. Tempeh chili is so genius!!!! How was it? Maybe I’ll make that and bring it to the Holiday party. 😀

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