Tempeh and Black Bean Chilli by @maxlamanna

55 min
Medium

6 servings

🫒

60 ml

Olive Oil

🧅

300 g

Red Onion

🥕

300 g

Carrot

🫘

800 g

Tempeh

🫘

680 g

Black Beans

🍅

60 ml

Tomato Puree

🌿

10 ml

Ground Cumin

🌿

10 ml

Ground Coriander

🌿

10 ml

Oregano

🌶️

10 ml

Chilli Flakes

🌶️

10 ml

Smoked Paprika

🌶️

10 ml

Sweet Paprika

🍅

1.6 kg

Crushed Tomatoes

🍲

1 l

Vegetable Stock

Preparation Steps

  1. Step 1/11

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

    red onion
    carrot
    tempeh
    🔪chef's knife
    🪵cutting board
    🧀box grater

  2. Step 2/11

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

    olive oil
    🥄wooden spoon

  3. Step 3/11

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

    red onion
    carrot
    tempeh
    🥄wooden spoon

  4. Step 4/11

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

    🥄wooden spoon

  5. Step 5/11

    Drain the black beans and open the crushed tomatoes.

    black beans
    crushed tomatoes
    🥫can opener

  6. Step 6/11

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

    black beans
    tomato puree
    crushed tomatoes
    🥄wooden spoon

  7. Step 7/11

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

    ground cumin
    ground coriander
    dried oregano
    chilli flakes
    smoked paprika
    sweet paprika
    🥄measuring spoons
    🥄wooden spoon

  8. Step 8/11

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

    vegetable stock
    🥄wooden spoon

  9. Step 9/11

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

    🥄wooden spoon

  10. Step 10/11

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

    🥄wooden spoon

  11. Step 11/11

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

    🥄ladle
    🫙freezer-safe containers

Composition

Ingredients

Types

Fats and Oils, Vegetables, Plant Protein, Soy, Legumes, Condiments, Herbs and Spices, Canned Goods, Broth

Ingredients

Olive oil, Red onion, Carrot, Tempeh, Black beans, Tomato puree, Ground cumin, Ground coriander, Oregano, Chilli flakes, Smoked paprika, Sweet paprika, Crushed tomatoes, Vegetable stock

Allergens

Soy

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Nut-Free, High-Protein, High-Fiber, Plant-Based

Calories

475 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 51g, Dietary fiber: 17g, Fat: 20g, Saturated fat: 3g, Sugars: 13g

Nutritional Information

Minerals

Iron: 7.5mg, Potassium: 1250mg, Calcium: 130mg, Magnesium: 115mg, Sodium: 850mg

Vitamins

Vitamin A: 750µg RAE, Vitamin C: 28mg, Folate: 155µg DFE, Vitamin K: 20µg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

box grater, chef's knife, cutting board, wooden spoon, measuring spoons, can opener, ladle, freezer-safe containers

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, One-Pot Meal, Stew

Occasions

Weeknight Dinner, Movie Night, Meal Prep, Freezer Meal, Family Dinner

Origin

Source

Platform

instagram

Original Creator

@maxlamanna

Origin

Cuisine

Tex-Mex, Mexican-Inspired

Geographic

to inform

Various

Aspect

Texture

Hearty, Thick, Saucy, Tender, Chunky

Flavors

Smoky, Spicy, Savory, Earthy, Tangy, Umami

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 2 hours (Cool promptly after cooking,Do not leave at room temperature for longer than 2 hours), fridge : 4 days (Store in an airtight container,Reheat until piping hot before serving), freezer : 6 months (Cool completely before freezing,Store in labelled freezer-safe airtight containers,Thaw overnight in the refrigerator before reheating)