Waitrose and Partners
Tempeh & black bean chilli

Tempeh & black bean chilli

This sweet and mild plant-based chilli is high in fibre and full of satisfying textures. The tempeh at the heart of the dish is rich in probiotics and an excellent source of protein.

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VeganVegetarianHealthyLow in saturated fat4 of your 5 a day7 plant varieties
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

Ingredients

  • 1 tbsp Olivado Organic Avocado Oil
  • 1 red onion, chopped
  • 1 large sweet potato, peeled and cubed
  • 2 clove/s garlic, finely chopped
  • 200g pack The Tofoo Co Organic Naked Tempeh
  • 420g can black beans, drained and rinsed
  • 400g can chopped tomatoes
  • 4 pitted dried dates, chopped
  • 1 tsp chilli flakes
  • 1 tbsp soy sauce
  • 1 vegetable stock cube
  • 2 Duchy Organic Ripe Avocados, diced
  • Long grain rice, to serve (optional)
  • Vegan cheese alternative, grated, to serve (optional)
  • Vegan yogurt alternative, to serve (optional)

Method

  1. Heat the oil in a large pan and cook the red onion and sweet potato for 5 minutes. Add the garlic and tempeh, crumbled or chopped, and cook for 5 minutes more.

  2. Stir in the black beans, tomatoes, dates, chilli flakes, soy sauce, stock cube and 300ml water. Bring to a simmer, season, then cover and cook gently for 20-25 minutes until the sweet potato is tender.

  3. Check the seasoning, then divide between serving bowls and top with the avocado. Serve with long grain rice, vegan cheese and yogurt alternative (or both), if liked.

Cook’s tip

Up the heat by adding more chillies, or add a sprinkle of paprika or ground cinnamon for a little spicy warmth.

Nutritional

Typical values per (excluding rice, cheese alternative and yogurt alternative) when made using specific products in recipe

Energy

1,928kJ/ 462kcals

Fat

20.5g

Saturated Fat

3.6g

Carbohydrates

40.8g

Sugars

17.4g

Fibre

16.4g

Protein

20.1g

Salt

1.1g

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