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Weekend Within

Journey into Healing

Cajun Bean Chili

Serves 4

1 cup red kidney, small red, or pinto beans (rinsed and soaked overnight)
4 to 6 cups vegetable stock
2 bay leaves
1 teaspoon ghee or olive oil  [Find our ghee recipe here]
1 cup chopped leeks, shallots, or onions
1 pinch red chili flakes
2 cloves minced garlic (or ½ teaspoon garlic powder)
1 cup chopped celery
1 tablespoon Bragg Liquid Aminos or tamari
1 cup diced green bell pepper
2 cups diced tomatoes
1½ cups thin sliced andouille chicken sausage (optional)
1 teaspoon turmeric
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon coriander
1 teaspoon cumin
2 teaspoons paprika
2 tablespoons maple syrup
1½ cups marinated tempeh (cut into cubes) (Marinade recipe below)

Drain the beans. In a soup pot, bring the beans, vegetable stock, and bay leaves to a boil. Reduce the heat and simmer at a rolling boil until the beans are tender, about 1 hour. Heat a sauté pan with the oil over medium heat, then add the leeks, red chili flakes, garlic, and celery. Sauté for 2 minutes. Add the aminos, bell pepper, and tomatoes. If using chicken sausage, add it now.

In a small bowl, combine the turmeric, thyme, oregano, coriander, cumin, and paprika. Add the spice mixture to the vegetables, stirring to incorporate. Sauté another 4 to 5 minutes.

Add the vegetable mixture to the cooking beans about halfway into the cooking process. Continue to cook, stirring frequently and adding more stock if necessary. Add the tempeh cubes and the maple syrup just before serving and reheat gently. The stew will be finished when the beans are soft to the touch. Remove the bay leaves before serving.

Nutritional facts per 1½ cup serving (using tempeh only)
Calories 449, Total fat 9.4 g, Saturated fat 1.9 g, Carbohydrates 61.9 g, Protein 29.6 g

Simple Marinade for Tofu or Tempeh

Serves 4

1 16-ounce package of fresh, low-fat, firm or extra-firm tofu or tempeh
¾ cup Bragg Liquid Aminos or tamari
¾ cup rice vinegar
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 teaspoon ginger powder
1 teaspoon cumin
½ teaspoon red chili flakes
1 teaspoon sesame oil

Slice the tofu or tempeh into ¼-inch slabs or cut into cubes. Combine the rest of the ingredients into a shallow baking pan. Add the tofu or tempeh. Marinate overnight. If you need the speed up the marinating process, bake the tofu or tempeh in a 350-degree (F) oven for 20 to 30 minutes, then cool.

Remove the tempeh from the marinade and use in a variety of dishes. Store in a container with a tight-fitting lid.

Nutritional facts per ½-cup serving
Calories 215, Total fat 6.5 g, Saturated fat .2 g, Carbohydrates 16.5 g, Protein 22.5 g

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