Chili con Tempeh

Ingredients for 4 servings:

• 1 onion(s), chopped
• 200 g soy product (tempeh), natural, chopped
• 1 can kidney beans
• 1 can of corn
• 1 can of tomatoes, chopped
• ½ tube(s) tomato paste
• 2 tbsp paprika powder, sweet
• 1 tbsp coriander greens, chopped
• ½ liter vegetable broth
• 1 tsp chili pepper(s), dried, chopped
• 1 tbsp oil, neutral
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

hot chili with healthy soy mince

Chop the onions and fry them over high heat in the neutral oil. Chop the tempeh as well. When the onions start to brown, add them and fry until everything has taken on a little color. Add the paprika and tomato paste, let it simmer for a while, and then add the vegetable stock. Drain the kidney beans and corn and add them to the chili along with the chopped tomatoes and spices. Cook over medium heat for at least an hour until it thickens nicely, then remove from the heat. Like “real” chili, this tastes best the next day after reheating.