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Chilli con tempeh

Chilli con tempeh
4.7 74 évaluation
Prép. 10min
Total 20min
4 portions
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Ingrédients

  • 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 (optionnel)
    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

Niveau

facile

Infos nut. par 1 portion

Sodium 1743.8 mg
Protides 30.4 g
Calories 3633 kJ / 865 kcal
Lipides 63.2 g
Fibre 12.3 g
Graisses saturées 24.9 g
Glucides 39 g

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Également présenté dans

Vegetarian Kitchen 87 Recettes
Australie et Nouvelle-Zélande

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