Batch Cook Smoky Veggie Chilli

Name: Batch Cook Smoky Veggie Chilli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: mexican

Meet your next easy batch cook. This recipe is a mega meal prep one, with an added high protein and high fibre flair thanks to Better Nature Tempeh. The Better Nature Smoky Tempeh is grated into the sauce for a versatile alternative to mince that’s loaded with both protein and fibre. With its deep savoury, smoky notes, the tempeh is the perfect way to add instant layers of flavour to your chilli - it will taste like you’ve spent ages in the kitchen. As it cooks, the flavour hungry tempeh soaks in all the flavours of the chilli base, made with crushed tomatoes, garlic, chilli and spices and creamy black beans.This chilli base can be used in a variety of ways, e.g. served with rice, in a jacket potato, stuffed into pittas, layered on flat breads, served with tortilla chips, and as a sauce for pasta/gnocchi. Swap the black beans for red kidney beans, chickpeas or your favourite beans. The chilli will keep well in the fridge for 3 days and you can also freeze it (we recommend using it up within 2 months if frozen).

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Ingredients

onion 1 (diced)
garlic cloves 2 (crushed)
Better Nature smoky tempeh 400 g (grated)
tomato purée 2 tbsp
dried oregano 1 tbsp
ground cumin 1 tbsp
smoked paprika 1 tbsp
chilli powder 1 tsp
vegetable stock cube 1
chopped tomatoes 400 g (chopped)
black beans 400 g (drained)
basmati microwave rice 500 g
Greek yoghurt 4 tbsp
fresh coriander 1 handful (chopped)

Method

Prep the ingredients

Dice the onion and crush the garlic.

Make the chilli base

Heat a generous glug of oil in a large frying pan or casserole on a medium heat, add the onion and cook for 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
Grate the Better Nature tempeh directly into the pan.
Add the tomato purée mixing well. Cook for a few minutes until the tomato purée starts to turn a darker red - this caramelisation helps to add extra flavour.
Add the dried oregano, ground cumin, smoked paprika and chilli powder and cook for 2 mins.
Make up the vegetable stock cube with 200ml boiling water.
Pour in the vegetable stock, chopped tomatoes and black beans. Bring to a simmer and season to taste.
Reduce the heat and leave to simmer gently for 20 - 25 minutes.

Cook the rice

Cook the basmati microwave rice according to the packet instructions.

Plate Up

Plate up the chilli with the rice, Greek yoghurt and chopped fresh coriander.

Batch Cook Smoky Veggie Chilli

Add to your supermarket basket....

Ingredients

Method

Prep the ingredients

Make the chilli base

Cook the rice

Plate Up

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