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Tempeh Chilli

by Becky Sumpster for
Make a big batch and freeze some for emergency late -from -work dinners.
Serves 4
Preparation time - 20 minutes
cooking time - 20 minutes


2 medium onions

1 or 2 cloves of garlic, depending on taste

2 medium red chillis, deseeded and chopped (now wash your hands)

I have used ordinary supermarket multipack chillis, and the heat is right for me, but if in doubt, add less and top up the heat with a little chilli powder if necessary. You can’t take it out again once it’s in!

2 dessert spoons olive oil

I red pepper, washed, deseeded and chopped

I x 200g packet impulse tempeh

2 tins x 400g kidney  beans, drained

1 tin tomatoes (chopped or pulped)

1 heaped dessert spoon of tomato puree

50ml veg stock

sugar  (optional)

1 tsp ground Coriander

½ tsp Cumin

A pinch of Salt

1 tsp Smoked paprika


In a heavy bottomed pan, sautee the peeled chopped onions and peeled chopped garlic very gently, until the onions become soft and translucent.

Deseed the chillis, and chop quite small.  Add to the onions and continue to stir for a couple of minutes.  When they start to soften, transfer them, with the onions and garlic, to the saucepan in which you will be cooking the chilli.

Deglaze the oniony pan with 50ml veg stock and add to the saucepan. 

Add the drained kidney beans, the tin of tomato, and the tomato puree to the pan, stirring thoroughly.

Chop the tempeh into smallish cubes and add to the chilli pot.  Heat through thoroughly, then add the spices , tasting as you go, so that you get the blend that suits you best. And sugar, yes, I know.  I’ve tried it with and without, and tried to persuade myself,  but it really does just add that little something!  Sorry, but it’s true.  Leave it out if you wish to. Heat through thoroughly until all ingredients are piping hot.