Chili Con Tempeh
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), chopped
- 200 g soy product (tempeh), natural, chopped
- 1 can kidney beans
- 1 can corn
- 1 can tomato (s), chopped
- 0.5 tube ½ tomato paste
- 2 tablespoon paprika powder, noble sweet
- 1 tablespoon coriander greens, chopped
- 0.5 liter ½ vegetable stock
- 1 teaspoon chilli pepper (s), dried, chopped
- 1 tablespoon oil, neutral
- salt
Print Recipe
Pin Recipe Instructions
- Chop the onions and fry them with the neutral oil on the highest setting. Chop the tempeh too. When the onions are already starting to brown, add and fry until everything has got a little color.
- Add the paprika powder and tomato paste, sauté a little and fill up with the vegetable stock. Drain the kidney beans and corn and add to the chilli with the chopped tomatoes and spices.
- Cook on medium heat for at least an hour until it has thickened nicely and then remove from heat. Like real chilli, this also tastes best the next day after being warmed up.
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