LunchDinnerMain Course

Smoky Tempeh Chili

Name: Smoky Tempeh Chili
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4人分
Cuisine: american
Ingredients: 2 大さじ olive oil; 1 個 yellow onion chopped; 1 個 bell pepper chopped; 3 片 garlic minced; 225 g tempeh crumbled; 2 大さじ chili powder; 1 小さじ smoked paprika; 1 小さじ cumin; 0.5 小さじ 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 小さじ salt; 0.25 小さじ black pepper freshly ground; 0.5 個 lime juiced; 2 大さじ 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.

Forkinによるオリジナルレシピ

合計時間: 1 時間
人数: 4
難易度: 普通
1人分: 573 kcal

ヴィーガンベジタリアングルテンフリー

アレルゲン情報： 大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

2 大さじolive oil
1 個yellow onion, chopped
1 個bell pepper, chopped
3 片garlic, minced
225 gtempeh, crumbled
2 大さじchili powder
1 小さじsmoked paprika
1 小さじcumin
0.5 小さじ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 小さじsalt
0.25 小さじblack pepper, freshly ground

optional garnish

0.5 個lime, juiced
2 大さじfresh cilantro, chopped

調理器具

spoon · knife · cutting board · large pot

作り方

手順

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

1人分

栄養情報

74%スコア

カロリー: 572.5kcal
たんぱく質: 34.8g
炭水化物: 82.1g
脂質: 16.7g
食物繊維: 22.5g
糖類: 14.9g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover chili in an airtight container in the refrigerator.

温め直し

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