Crumbled tempeh provides incredible texture to this crowd-pleasing (and serving!) chilli. It freezes well for a healthy heat-and-serve weeknight meal.
Big Batch Tempeh Chilli
Ingredients
- 1 1/2 Tbsp (30 ml) extra-virgin olive oil
- 4 carrots, diced
- 4 garlic cloves, minced
- 2 onions, finely chopped
- 2 zucchini, diced
- 1 1/2 Tbsp (30 ml) chilli powder
- 3 tsp (15 ml) cumin
- 2 tsp (10 ml) oregano
- 2 tsp (10 ml) smoked paprika
- 1/4 tsp (1 ml) sea salt, plus more to taste
- 2 - 800 g cans diced tomatoes, no salt added
- 1 kg packaged tempeh, crumbled
- 2 cups (500 ml) cooked black turtle beans
- 1/4 cup (60 ml) apple cider vinegar
- 1 cup (250 ml) chopped coriander, for serving
Nutrition
Per serving:
- kilojoules1443
- protein24g
- fat15g
- saturated fat4g
- trans fat0g
- carbohydrates33g
- sugars9g
- fibre7g
- sodium121mg
Directions
01
In large pot, heat olive oil over medium heat. Add carrots, garlic, onions, zucchini, chilli powder, cumin, oregano, paprika and salt. Cook for 10 to 15 minutes, until tender. Add tomatoes, tempeh, beans, vinegar and 1 cup (250 ml) water. Bring to a boil, reduce heat to medium-low, cover and cook for 2 hours. Season with extra salt, if desired. Ladle into bowls and garnish with chopped coriander.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
