Tempeh & borlotti bean chilli
Cosy up with a bowl of this hearty Tempeh & Bean Chilli—the ultimate comfort food that’s as nutritious as it is delicious! 
Packed with plant-based protein, fiber, and B vitamins (thanks, nutritional yeast!), this chili is perfect for chilly days and fueling a healthy lifestyle. Easy to make, full of flavor, and completely satisfying. Whether you’re vegan or just looking for a wholesome meal, this recipe is a must-try!
Packed with plant-based protein, fiber, and B vitamins (thanks, nutritional yeast!), this chili is perfect for chilly days and fueling a healthy lifestyle. Easy to make, full of flavor, and completely satisfying. Whether you’re vegan or just looking for a wholesome meal, this recipe is a must-try!PREP TIME
10 minutes
COOK TIME
40 minutes
INGREDIENTS
16
Serves: 4-5
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 whole1 whole1 whole Onion, finely diced
- 2 whole2 whole2 whole Carrots, finely diced
- 4 cloves4 cloves4 cloves Garlic, minced
- 2 tsp2 tsp2 tsp Cumin, Ground
- 2 tsp2 tsp2 tsp Smoked Paprika
- 1 tsp1 tsp1 tsp Cinnamon, Ground
- 200 grams200 grams200 grams Tempeh, mince or block, crumbled
- 800 grams800 grams800 grams Whole Peeled Tomatoes, Canned
- 400 ml400 ml400 ml Vegetable Stock
- 2 Tbsp2 Tbsp2 Tbsp Nutritional Yeast
- 2 pieces2 pieces2 pieces Bay Leaf
- 600 grams600 grams600 grams Aduki Beans
- 1 whole1 whole1 whole Lime Juice
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Wheat-Free Tamari
- 1 whole1 whole1 whole Chili Peppers, deseeded and finely sliced
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat 1 tbsp olive in a pan, gently fry diced onion for 2 mins then add the diced carrot and a pinch of salt. Continue to fry for 8 minutes stirring often so they don’t burn and start to caramelise.
- Add the minced garlic, ground spices and half the sliced chilli pepper.. Stir together and cook for 1 min. Then stir in the tempeh mince and allow to cook with the spices for a few minutes .
- Pour in the plum tomatoes and vegetable stock. Sprinkle in the nutritional yeast and bay leaf’s. Stir together then put the lid on and simmer away for 20 mins.
- Add the beans with their water and allow to cook for a further 5 mins then stir in lime and tamari to taste.
- Garnish with some dollops of yogurt fresh coriander and the rest of the fresh chilli. Serve with either basmati rice, crusty sourdough or crispy jacket potatoes.
- Enjoy!
Notes
Tempeh can sometimes have a little bit of a bitter taste. If you are using a block of tempeh, you can place in a pan of boiling water and simmer for 15 minutes, to reduce the bitterness. If you are using tempeh mince, you may need to add a little bit of maple syrup to the dish, to combat the bitter taste.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées Gluten Free Nut Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 361 |
| Fat: | 9 g |
| Carbohydrates: | 43 g |
| Protein: | 22 g |
| Cholesterol: | 0 g |
| Sodium: | 1001 mg |
| Fiber: | 14 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
Leave a Reply
You must be logged in to post a comment.