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Food

Big Batch Tempeh Chilli

Serves 10

Written by
Big Batch Tempeh Chilli
Crumbled tempeh provides incredible texture to this crowd-pleasing (and serving!) chilli. It freezes well for a healthy heat-and-serve weeknight meal.

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:

  • kilojoules 1443
  • protein 24g
  • fat 15g
    • saturated fat 4g
    • trans fat 0g
  • carbohydrates 33g
    • sugars 9g
    • fibre 7g
  • sodium 121mg

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.

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