One-Pot Tempeh & Black Bean Chilli
A recipe from United Kingdom.
🇬🇧 United KingdomonePotchillitempehblackBeanshighProteinmexicanStyle
Nutrition (per serving)
550Calories
42 gProtein
65 gCarbs
16 gFat
10 gSugar
1400 mgSalt
Ingredients
- 300g Tempeh (crumbled)
- 2 × 400g drained Black beans (tinned)
- 1 large onion + 2 peppers diced Onion + bell peppers
- 800g Tinned tomatoes
- 400ml Vegetable stock
- 2–3 tsp each Chilli powder + cumin + smoked paprika
- 200g added last Corn (frozen)
- 1 tbsp for depth Cocoa powder (optional)
Method
- Sauté onion + peppers 5 min.
- Add crumbled tempeh + spices → cook 4 min to brown slightly.
- Add beans, tomatoes, stock, cocoa if using.
- Simmer 30–40 min until thick and flavorful.
- Stir in corn last 5 min. Finish with lime + coriander.
- Serve with rice / quinoa / tortilla chips — smoky, hearty tempeh chilli.
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