All posts by Joy McCarthy

Tempeh Chili

This delicious and nutritious recipe comes courtesy of our friend, Holistic Nutritionist, Joy McCarthy.

Joy is the author of Joyous Health: Eat & Live Well Without Dieting, creator of Joyous, professional speaker, nutrition expert on Global’s Morning Show, Faculty Member at the Institute of Holistic Nutrition and co-creator of Eat Well Feel Well, Toronto’s first integrated yoga and nutrition program.

In her spare time, Joy loves to create scrumptious recipes with a healthy flare. We hope you enjoy this hearty, warming soup.

Serves: 4-6


  • Coconut oil – 2 tbsp
  • Onion, chopped – 1 full-sized
  • Garlic, chopped – 2 cloves
  • Jalapeño pepper, chopped – 1 full-sized
  • Organic tempeh – 1 package
  • Sweet red pepper, chopped – 1 small-sized
  • Celery, chopped – 4 stalks
  • Carrots, chopped – 1 cup
  • Tomatoes, diced – 4 medium-sized or 1 can
  • Kidney beans, drained and rinsed – 1 can
  • Garbanzo beans, drained and rinsed – 1 can
  • Hot chili flakes – 2 tbsp
  • Turmeric powder – 1 tsp
  • Ground cumin – 1 tsp
  • Sea salt and pepper – to taste


  1. Melt coconut oil in a large pot over medium heat.
  2. Add onion, garlic and jalapeño; cook, stirring frequently, for 5 minutes.
  3. Crumble three-quarters of the tempeh into the pot. Cook, stirring frequently, for 5 minutes.
  4. Add red pepper, celery and carrots; cook, stirring frequently, for 5 minutes.
  5. Add more coconut oil if necessary. Add tomatoes with their juice, kidney beans, garbanzo beans, chili flakes, turmeric and cumin. Increase heat and bring to a gentle boil, then reduce heat and simmer, stirring occasionally, for at least 30 minutes.
  6. Season with sea salt and pepper.

Serve topped with crumbled remaining tempeh and enJOY!

Joyous Tip

My favorite brand of tempeh is Henry’s because it’s certified organic, non-GMO and a Canadian company from Kitchener-Waterloo, Ontario. Tempeh is a fermented soybean product. It’s an excellent source of protein and is much easier to digest than tofu.


Posted: 2015 February 4