Recipes › Dinner

• Dinner
• 40 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Tempeh chilli with brown rice

Hearty kidney bean and tempeh chilli with peppers, served with rice (vegan, gluten-free).

Calories

564

Protein

31 g

Carbs

83 g

Fat

15 g

Per serving. Makes 4 servings.

Ingredients

• 1 tbsp Olive oil
• 1 Onion
• 2 Red bell pepper
• 3 Garlic
• 2 tsp Ground cumin
• 2 tsp Smoked paprika
• 1 tsp Chilli powder
• 300 g Tempeh
• 800 g Chopped tomatoes, canned
• 400 g Kidney beans, canned, drained
• 300 ml Vegetable stock
• 1 tbsp Tamari
• 600 g Brown rice, cooked

Contains: Celery, Soybeans. Always check the labels of what you buy.

Method

1. Peel and chop the onion, deseed and chop the peppers and crush the garlic.
2. Heat the oil in a large pan and soften the onion, peppers and garlic for 6 minutes. Add the cumin, smoked paprika and chilli powder for 1 minute.
3. Crumble in the tempeh and fry for 3 minutes.
4. Add the tomatoes, kidney beans, stock and tamari and simmer for 25 minutes until thick.
5. Serve with the warm rice. Freezes well.

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