LunchDinnerMain Course

Smoky Tempeh Chili

Name: Smoky Tempeh Chili
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 racions
Cuisine: american
Ingredients: 2 cs olive oil; 1 u yellow onion chopped; 1 u bell pepper chopped; 3 gra garlic minced; 225 g tempeh crumbled; 2 cs chili powder; 1 ct smoked paprika; 1 ct cumin; 0,5 ct oregano dried; 800 g diced tomatoes canned, undrained; 480 ml vegetable broth; 400 g kidney beans canned, rinsed and drained; 400 g black beans canned, rinsed and drained; 200 g corn frozen or canned, drained; 0,5 ct salt; 0,25 ct black pepper freshly ground; 0,5 u lime juiced; 2 cs fresh cilantro chopped

This hearty vegan chili features crumbled tempeh simmered in a rich, smoky tomato base with beans and corn. It's a satisfying and flavorful meal that's perfect for a cozy lunch or dinner.

Una recepta original de Forkin

Temps total: 1 h
Racions: 4
Dificultat: Mitjana
Per ració: 573 kcal

VeganaVegetarianaSense gluten

Informació sobre al·lèrgens: pot contenir soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

2 csolive oil
1 uyellow onion, chopped
1 ubell pepper, chopped
3 gragarlic, minced
225 gtempeh, crumbled
2 cschili powder
1 ctsmoked paprika
1 ctcumin
0,5 ctoregano, dried
800 gdiced tomatoes, canned, undrained
480 mlvegetable broth
400 gkidney beans, canned, rinsed and drained
400 gblack beans, canned, rinsed and drained
200 gcorn, frozen or canned, drained
0,5 ctsalt
0,25 ctblack pepper, freshly ground

optional garnish

0,5 ulime, juiced
2 csfresh cilantro, chopped

Estris

spoon · knife · cutting board · large pot

Elaboració

Pas a pas

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Uns 1 min
2
Add the yellow onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
Uns 7 min
3
Stir in the garlic and crumbled tempeh, cooking for another 3-5 minutes until the tempeh is lightly browned.
Uns 5 min
Nota de cuina: Break the tempeh into small, chili-like crumbles as it cooks.
4
Add the chili powder, smoked paprika, cumin, and oregano. Cook for 1 minute, stirring constantly, until fragrant.
Uns 1 min
Nota de cuina: Toasting the spices brings out their full flavor.
5
Pour in the diced tomatoes (with their juice) and vegetable broth. Stir to combine.
Uns 1 min
6
Add the kidney beans, black beans, corn, salt, and black pepper. Bring the mixture to a gentle simmer.
Uns 5 min
7
Reduce the heat to low, cover the pot, and let the chili simmer for at least 20-30 minutes, stirring occasionally, to allow the flavors to meld.
Uns 30 min
Nota de cuina: The longer it simmers, the richer the flavor.
8
Taste and adjust seasonings as needed.
Uns 1 min
9
Serve hot, garnished with a squeeze of lime juice and fresh cilantro, if desired.

Per ració

Nutrició

74%Puntuació

Calories: 572,5kcal
Proteïnes: 34,8g
Hidrats de carboni: 82,1g
Greixos: 16,7g
Fibra: 22,5g
Sucre: 14,9g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover chili in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.