Tempeh Chili with Kidney Beans and Corn

A hearty, fully plant-based chili with crispy pan-fried tempeh, kidney beans and corn. Serve with soy yogurt and fresh coriander, and even meat eaters will enjoy it.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 250 g Tempeh
• 1 Stück Onion
• 2 Stück Garlic cloves
• 1 Stück Red bell pepper
• 1 EL Cooking oil
• 2 EL Tomato paste
• 1 TL Ground cumin
• 1 TL Sweet paprika powder
• 0.5 TL Smoked paprika powder
• 1 TL Dried oregano
• 0.5 TL Chili flakes
• 1 Dose Kidney beans, drained
• 1 Dose Corn, drained
• 1 Dose Chopped tomatoes
• 150 ml Water
• 100 g Soy yogurt
• 1 Stück Lime
• 1 Bund Coriander
• Salt
• Pepper

Method

1. Cut the tempeh into cubes about 1 cm in size. Finely dice the onion and chop the garlic, and cut the pepper into small cubes.
2. Heat the oil in a large pot and fry the tempeh cubes over medium to high heat for 5 to 7 minutes until golden brown on all sides, then season with salt and remove from the pot.
3. In the same pot, sweat the onion and pepper for 3 to 4 minutes, add the garlic and fry for 1 more minute.
4. Stir in the tomato paste, cumin, paprika powder, smoked paprika powder, oregano and chili flakes and toast briefly until fragrant.
5. Add the chopped tomatoes and water, bring to a boil and simmer over low heat for 10 minutes.
6. Drain the kidney beans and corn, add them to the chili together with the tempeh and simmer for another 5 minutes. Season with salt, pepper and the juice of the lime.
7. Rinse the coriander, pick off the leaves and chop them roughly. Fill the chili into bowls, garnish with soy yogurt and coriander, and serve.