Dice the 2 red onions and grate the 2 large carrots and 800 g tempeh.

Heat 4 tbsp olive oil in a large Dutch oven over medium heat.

Add the diced red onion, grated carrot, and grated tempeh to the Dutch oven.

Cook for 10 minutes over medium heat, stirring occasionally until the vegetables soften.

Drain the black beans and open the crushed tomatoes.

Add the black beans, 4 tbsp tomato puree, and crushed tomatoes to the Dutch oven.

Add 2 tsp each of ground cumin, ground coriander, dried oregano, chilli flakes, smoked paprika, and sweet paprika.

Pour in 1 litre vegetable stock and stir until all ingredients are evenly combined.

Reduce the heat to medium-low and bring the chilli to a gentle simmer.

Simmer for 30 to 40 minutes, stirring occasionally, until thickened.

Ladle the cooled chilli into freezer-safe containers and freeze for up to 6 months.