- 300g package tempeh, crumbled
- 1 large onion, chopped smallish
- 3 large cloves garlic, ditto
- 2 tablespoons olive oil for sautéing
- 1 400g can red kidney beans, drained and rinsed
- 1 400g can borlotti beans, drained and rinsed
- 1 400g can black beans, drained and rinsed
- 1 double size can diced tomatoes
- 1 fresh sweetcorn, kernels cut from the cob
- 1 green capsicum, cored, seeded and diced
- 1½ tsps chilli powder
- 1½ tsps cumin
- 1½ tsps Chinese chilli garlic sauce
- salt & pepper to taste
- 2 cups water
- In a large pot, heat oil over medium heat: add onion and garlic and cook for 5 minutes stirring frequently.
- Add spices and tempeh, beans, tomatoes, capsicum, corn kernels and water, bring to a boil, reduce heat to low and simmer for 30 minutes with an occasional deep stir.
- You can cook it longer if you think it needs it; but I cooked it for about 20 minutes while the original recipe calls for an hour !
Chilli will thicken upon standing.
A woman at my WW group meetings asked me if I were vegetarian, and I told her that I have been but am being flexitarian while changing my eating pattern. She then wanted to know if I’d ever tried tempeh, and I had to admit ignorance of it (other than knowing it exists); and she added that I should really give it a go, as it’s really nice ..
So I did. :)
I can only augment this short rave by telling you very truthfully that this chilli recipe – you know I love all chilli – is the best so far. BY far.
I made it for my lunch, and I shall have more for my dinner. It’s almost no points in my WW existence, but squillions in terms of favourite meals !!