Chilli con tempeh
TM6 TM5 TM31

Chilli con tempeh

4.8 (32 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
3633 kJ / 865 kcal
Protein
30.4 g
Carbohydrates
39 g
Fat
63.2 g
Saturated Fat
24.9 g
Fibre
12.3 g
Sodium
1743.8 mg

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