Smokey Tempeh Chilli

I think it’s safe to say that most people have their own version of a chilli recipe….sheet her that’s plant based or meat based but one things for sure, it’s a great store cupboard meal where you can mix and match and create a fantastically meal that the whole family will enjoy.

My recipe uses tempeh as the base and along with cacao powder gives an amazing smokey flavour.

Add more chilli to my recipe if you like it hot and if you don’t have kidney beans, don’t worry, add in chickpeas or lentils.

We topped sweet potatoes with the chilli to give a nice sweetness as well as adding some smashed avocado and plain yoghurt.

Feel free to serve it with rice, tortillas, butternut squash, fill peppers, it’s completely up to you.

Smokey Tempeh Chilli Stuffed Sweet Potatoes

4 large sweet potatoes

1 block of tempeh (plant power)

250g cherry tomatoes

4 tsp cumin

2 tsp paprika

1 tsp coriander

1 large red onion

2 garlic cloves

3 tbsp tomato puree

1 tin of red kidney beans

1 tsp cacao powder

1 tsp almond butter

Water

Salt and pepper

Prick the sweet potatoes and lightly coat in olive oil.

Pop into a pre heated oven at around 180c and cook until softened inside

In a pan add the onion and tomatoes along with the spices and salt and cook until the tomatoes and onion are softened.

Add the garlic along with the tempeh (chopped finely) and stir through

Add 3 tbsp tomato purée and enough water to make a smooth sauce consistency (not too much as you don’t want it runny)

Add more cumin if you need to.

Add the cacao powder and almond butter and stir through, adjusting the salt as needed.

Drain the kidney beans and add these in and heat through. Cook for a about 5 minutes and serve with the roasted sweet potatoes cut in half.

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