Tempeh Chilli
Our supercharged Tempeh Chilli is high in protein, full of fibre and packed with plant points. This delicious dish will be ready in about half an hour so it's bound to become a new weekday favourite.
Recipe by Better Nature
Contains: 40g of Supercharged protein
Prep time: 35 min
Serves: 4
Ingredients
1 x 220g pack Better Nature Smoky Tempeh
2 tbps oil of your choice
4 garlic cloves, crushed
1 small red onion, finely sliced
200g of mushrooms, finely sliced
400g red kidney beans
200g of your favourite tomato sauce (bought or made)
200g basmati rice
1 large avocado, sliced
2 spring onions, finely sliced
1 red chilli, finely sliced
200g sour cream
40g fresh coriander, chopped
instructions
In a frying pan, heat 1tbsp of the oil for 1 minute.
Add in the garlic and red onion and cook for 3 minutes.
Add in mushrooms and cook them for a further 7 minutes.
As these are cooking, crumble or grate the Better Nature Smoky Tempeh and heat another tbsp of oil for 1 minute in a large saucepan.
Add the crumbled/grated Smoky Tempeh to the saucepan and mix frequently for about 5 minutes, to ensure it doesn’t catch.
Reduce the heat, then add the garlic, onion and mushrooms mixture to the 'mince', followed by the tomato sauce and the kidney beans, continuing to mix them together for 10 mins.
Cook the rice according to the instructions.
Serve the rice with the chilli, and top with the spring onions, red chilli, avocado, sour cream and coriander.
Share this recipe