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Chili with Tempeh

35 min Vegan (Plant diet) Lunch Dairy freeGluten freeHigh proteinLactose free
577
Calories
28.8g
Protein
12.2g
Fat
62.1g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Olive oil - 5 ml (1 tsp)
  • Onion - 40 g (0.5 whole)
  • Garlic clove - 3 g (1 pcs)
  • Salt and pepper - 0.3 g (1 pinch)
  • Tomato - 100 g (1 whole)
  • Bell pepper - 50 g (0.25 whole)
  • Chili powder - 0.3 g (1 pinch)
  • Tempeh - 70 g
  • Celery stalk, chopped - 50 g
  • Red beans - 100 g (0.5 cup)

How to make:

  1. In a deep saucepan, heat olive oil over medium heat. Add chopped white onion, and after a few minutes, tempeh. Sauté tempeh for 5-8 minutes until slightly golden brown
  2. Add diced bell pepper, celery, tomato, and chopped garlic to the fried tempeh. Add some water and stew for about 15 minutes, seasoning with spices and salt
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