LunchDinnerMain Course

Smoky Tempeh Chili

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

Een origineel recept van Forkin

Totale tijd: 1 uur
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 573 kcal

VeganistischVegetarischGlutenvrij

Allergeneninformatie: kan soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

2 elolive oil
1 styellow onion, chopped
1 stbell pepper, chopped
3 teentjegarlic, minced
225 gtempeh, crumbled
2 elchili powder
1 tlsmoked paprika
1 tlcumin
0,5 tloregano, 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 tlsalt
0,25 tlblack pepper, freshly ground

optional garnish

0,5 stlime, juiced
2 elfresh cilantro, chopped

Keukengerei

spoon · knife · cutting board · large pot

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

74%Score

Calorieën: 572,5kcal
Eiwit: 34,8g
Koolhydraten: 82,1g
Vet: 16,7g
Vezels: 22,5g
Suiker: 14,9g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover chili in an airtight container in the refrigerator.

Opwarmen

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