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Chilli con tempeh

Chilli con tempeh
4.7 74 valoraciones
Prep. 10min
Total 20min
4 portions
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Ingredientes

  • brown onion (approx. 150 g), cut into quarters
    1
  • garlic cloves
    3
  • fresh chilli deseeded if preferred
    1
  • tempeh cut into cubes (1-2 cm)
    200 g
  • extra virgin olive oil
    50 g
  • canned chopped tomatoes
    400 g
  • ground cumin
    1 tsp
  • ground coriander
    1 tsp
  • cinnamon quill
    1
  • tamari
    1 tbsp
  • mustard powder
    1 tbsp
  • tomato paste
    50 g
  • sea salt to taste
    1 - 2 pinches
  • raw sugar (opcional)
    1 tbsp
  • canned kidney beans rinsed and drained (approx. 250 g after draining)
    400 g
  • fresh coriander leaves to serve
    3 sprigs
  • grated cheddar cheese to serve (optional)
    100 - 150 g
  • sour cream to serve (see Tips)
    200 g
  • tortillas cut into wedges and toasted (see Tips)
  • lime cut into wedges to serve

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 1743.8 mg
Proteína 30.4 g
Calorías 3633 kJ / 865 kcal
Grasa 63.2 g
Fibra 12.3 g
Grasas saturadas 24.9 g
Carbohidratos 39 g

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