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Vegan Chilli sin Carne with Tempeh 1

Vegan Chilli sin Carne (V, GF Option)

An amazing vegan chilli with a deep, complex flavour, thanks to spices and some key secret ingredients. This hearty meal has a thick consistency and is very high in protein. Made with three types of beans (black, red kidney and pinto) and tempeh. The natural taste of tempeh completely disappears with longer cooking.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Main Course
Servings 2
Calories 645 kcal

Ingredients
 

  • 15 ml (1 tbsp) olive oil
  • 1 fresh chilli sliced
  • 1/3 brown onion chopped
  • 2 garlic cloves minced
  • 1/2 (60g) red pepper sliced
  • 2 tsp chilli powder
  • 1 can (400g) crushed tomatoes in a can
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • 2 tsp tomato paste
  • 240-360 ml (1 cup - 1 1/2 cups) water
  • 1/4 tsp salt or to taste
  • 1 tsp dried oregano
  • 200 g tempeh crumbled
  • 7.5 ml (1/2 tbsp) soy sauce gluten free if needed
  • 2 - 2 2/3 tsp molasses or blackstrap molasses
  • 1/2 - 2/3 tsp Marmite or gluten free Vegemite if needed
  • 1/2 can (120g) black beans
  • 1/2 can (120g) red kidney beans
  • 1/2 can (120g) pinto beans
  • 1 1/2 - 2 tsp cocoa powder
  • 10 ml (2 tsp) maple syrup
  • 1/6 tsp ground nutmeg
  • a pinch of black pepper

Toppings:

  • avocado sliced
  • vegan sour cream recipe below
  • parsley roughly chopped

Vegan sour cream:

  • 64 g (1/4 cup) vegan greek style yogurt I used Sojade
  • heaped 1/4 tsp lemon juice

Brown rice:

  • 200 g brown rice
  • 480 ml (2 cups) water
  • 5 ml (1 tsp) olive oil
  • 20 ml (4 tsp) lemon juice
  • 1/4 tsp salt or to taste

Instructions
 

  • First prepare everything that goes into the chilli. Slice fresh chilli, chop onion, mince garlic, slice red pepper, crumble tempeh with the back of a fork and prepare all other ingredients on the kitchen top so that they are easily reachable when you start to cook.
  • Heat olive oil, then lower to medium heat and throw sliced fresh chilli, onion, garlic and red pepper in the pot. Sauté for about 3 min until the onion browns a little bit.
  • Add chilli powder and pour crushed tomatoes in a can over vegetables. Mix together.
  • Add cumin powder, smoked paprika and tomato paste. Pour water (a lesser amount) in a pot and while it is warming up add salt, oregano, tempeh, soy sauce, molasses (a lesser amount), Marmite (a lesser amount) and beans. Mix together.
  • Bring the pot to boil, then put the heat to low and cook for 1 hour. Mix a few times in between and check if it needs more water.
  • If serving chilli with brown rice on a side start cooking brown rice about 30 min into cooking chilli. Cook brown rice in water with olive oil which prevents the rice from sticking. Cook for about 25 min. After it is cooked add lemon juice and salt. Mix together.
  • After 1 hour of cooking the chilli turn the heat off and add also cocoa powder (a lesser amount), maple syrup, nutmeg and black pepper. Mix together. Taste and add more molasses, Marmite and cocoa powder if desired.
  • Prepare toppings if using. Slice avocado, mix together both ingredients for the vegan sour cream in a small bowl and roughly chop parsley (mostly the leaves part).
  • Divide chilli between two bowls. Top them with avocado, vegan sour cream and sprinkle them with chopped parsley. Serve brown rice on a side.

Notes

*A tip to use Marmite taken from So Vegan.
*The recipe for making vegan sour cream with vegan greek style yoghurt taken from Cassidy’s Craveable Creations.
*Nutrition facts calculated without brown rice, avocado, parsley and vegan sour cream.

Nutrition

Serving: 1 servingCalories: 645kcalCarbohydrates: 85gProtein: 42gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gSodium: 1031mgFiber: 22gSugar: 22g
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