Chilli con tempeh

Chilli con tempeh

4.7 74 rating

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1743.8 mg

Protein 30.4 g

Calories 3633 kJ / 865 kcal

Fat 63.2 g

Fiber 12.3 g

Saturated fat 24.9 g

Carbohydrates 39 g

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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