Directions:
- Poach Tempeh in 1 1/2 cups of broth for 5-10 minutes. Set aside.
- Heat olive oil in a large saute pan over medium-high heat. When hot, add onion and garlic. Saute until softened, about 5 minutes, then add the tempeh and saute together for another 5 minutes. Set aside.
- In a large Dutch oven, bring to a boil the remaining vegetable broth, cumin, coriander, ground white pepper, lime juice and habaneras.
- Reduce heat to medium, cover and let simmer 10 - 15 minutes.
- Add the tempeh, garlic and onion mixture, corn, beans, bell pepper, mushrooms and white wine. Bring back to a boil.
- Reduce heat, cover and let simmer for 30 minutes.
- Remove from heat and stir in the sour cream. Garnish with the shredded pepper jack and serve with crusty Italian bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 434.09 Kcal (1817 kJ) | ||
| Calories from fat | 195.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.73g | 33% | |
|---|---|---|---|
| Cholesterol | 25.77mg | 9% | |
| Sodium | 1038.68mg | 43% | |
| Potassium | 938.18mg | 20% | |
| Total Carbs | 43.35g | 14% | |
| Sugars | 8.27g | 33% | |
| Dietary Fiber | 6.65g | 27% | |
| Protein | 18.73g | 37% | |
| Vitamin C | 32.7mg | 55% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 12.3mg | 69% | |
| Calcium | 246.1mg | 25% | |
| Amount Per 100 g | |||
| Calories | 113.84 Kcal (477 kJ) | ||
| Calories from fat | 51.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.7g | 33% | |
|---|---|---|---|
| Cholesterol | 6.76mg | 9% | |
| Sodium | 272.39mg | 43% | |
| Potassium | 246.04mg | 20% | |
| Total Carbs | 11.37g | 14% | |
| Sugars | 2.17g | 33% | |
| Dietary Fiber | 1.74g | 27% | |
| Protein | 4.91g | 37% | |
| Vitamin C | 8.6mg | 55% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 3.2mg | 69% | |
| Calcium | 64.5mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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