Chilli con tempeh

Chilli con tempeh

4.7 65 ratings
Prep. 10min
Total 20min
4 portions

Ingredients

  • brown onion (approx. 150 g), cut into quarters
    1
  • garlic cloves
    3
  • fresh chilli deseeded if preferred
    1
  • tempeh cut into cubes (1-2 cm)
    200 g
  • extra virgin olive oil
    50 g
  • canned chopped tomatoes
    400 g
  • ground cumin
    1 tsp
  • ground coriander
    1 tsp
  • cinnamon quill
    1
  • tamari
    1 tbsp
  • mustard powder
    1 tbsp
  • tomato paste
    50 g
  • sea salt to taste
    1 - 2 pinches
  • raw sugar (optional)
    1 tbsp
  • canned kidney beans rinsed and drained (approx. 250 g after draining)
    400 g
  • fresh coriander leaves to serve
    3 sprigs
  • grated cheddar cheese to serve (optional)
    100 - 150 g
  • sour cream to serve (see Tips)
    200 g
  • tortillas cut into wedges and toasted (see Tips)
  • lime cut into wedges to serve

Nutrition per 1 portion

Calories 865 kcal / 3633 kJ
Protein 30.4 g
Fat 63.2 g
Carbohydrates 39 g
Fibre 12.3 g
Saturated Fat 24.9 g
Sodium 1743.8 mg

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information


You might also like...