LunchDinnerMain Course

Smoky Tempeh Chili

Name: Smoky Tempeh Chili
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 portioner
Cuisine: american
Ingredients: 2 spsk. olive oil; 1 stk. yellow onion chopped; 1 stk. bell pepper chopped; 3 fed garlic minced; 225 g tempeh crumbled; 2 spsk. chili powder; 1 tsk. smoked paprika; 1 tsk. cumin; 0,5 tsk. 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 tsk. salt; 0,25 tsk. black pepper freshly ground; 0,5 stk. lime juiced; 2 spsk. 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.

En original opskrift af Forkin

Tid i alt: 1 t.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 573 kcal

VeganskVegetariskGlutenfri

Allergenoplysninger: kan indeholde soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

2 spsk.olive oil
1 stk.yellow onion, chopped
1 stk.bell pepper, chopped
3 fedgarlic, minced
225 gtempeh, crumbled
2 spsk.chili powder
1 tsk.smoked paprika
1 tsk.cumin
0,5 tsk.oregano, 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 tsk.salt
0,25 tsk.black pepper, freshly ground

optional garnish

0,5 stk.lime, juiced
2 spsk.fresh cilantro, chopped

Udstyr

spoon · knife · cutting board · large pot

Fremgangsmåde

Trin for trin

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ca. 1 min.
2
Add the yellow onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
Ca. 7 min.
3
Stir in the garlic and crumbled tempeh, cooking for another 3-5 minutes until the tempeh is lightly browned.
Ca. 5 min.
Kokkens note: 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.
Ca. 1 min.
Kokkens note: Toasting the spices brings out their full flavor.
5
Pour in the diced tomatoes (with their juice) and vegetable broth. Stir to combine.
Ca. 1 min.
6
Add the kidney beans, black beans, corn, salt, and black pepper. Bring the mixture to a gentle simmer.
Ca. 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.
Ca. 30 min.
Kokkens note: The longer it simmers, the richer the flavor.
8
Taste and adjust seasonings as needed.
Ca. 1 min.
9
Serve hot, garnished with a squeeze of lime juice and fresh cilantro, if desired.

Pr. portion

Næringsindhold

74%Score

Kalorier: 572,5kcal
Protein: 34,8g
Kulhydrat: 82,1g
Fedt: 16,7g
Kostfibre: 22,5g
Sukker: 14,9g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover chili in an airtight container in the refrigerator.

Genopvarmning

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