QUICK BLACK BEAN, TEMPEH AND PUMPKIN CHILLI

QUICK BLACK BEAN, TEMPEH AND PUMPKIN CHILLI

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, August 27, 2017.
Order Now
Order Now

Add a bit of spice to your Wednesday night with this pumpkin chilli recipe.

Ingredients

BLACK BEAN, TEMPEH AND PUMPKIN CHILLI

  • 400g peeled pumpkin, diced 2cm
  • 1 brown onion, finely diced
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 1½ teaspoons finely grated ginger
  • 1 punnet white button mushrooms, cut into quarters
  • 2 tablespoons chilli spices
  • 2 tablespoons tomato paste
  • 250g tempeh, crumbled
  • 1 cup vegetable stock
  • 1 can chopped tomatoes
  • 1 can black beans, drained and rinsed
  • 1 carrot, grated
  • 2 teaspoons soy sauce
  • 2 teaspoons tomato sauce
  • ½ teaspoon vinegar

TO SERVE

  • ½ bag rocket leaves
  • 1 teaspoon red wine vinegar
  • 2 teaspoons olive oil
  • 1 pottle lite sour cream
  • 1 sachet chipotle sauce

TO SERVE

  • 25g sliced almonds

Steps

  1. a medium pot of salted water to the boil.
  2. Cook pumpkin in pot of boiling water for 8-10 minutes, until tender. Drain well.
  3. While pumpkin cooks, heat a drizzle of oil in a large fry-pan. Cook onion for 3-4 minutes, until tender. Add garlic, salt and ginger and cook a further 1-2 minutes, until fragrant.
  4. Add mushrooms, chilli spices, tomato paste and tempeh to pan. Cook, stirring often, for 2-3 minutes, until fragrant.
  5. Add stock, tomatoes, black beans and carrot. Bring to a simmer, reduce heat to low-medium and cook a further 5-8 minutes, until reduced and thickened. Add cooked pumpkin, soy sauce, tomato sauce and vinegar, and mix to combine. Season to taste with salt and pepper.
  6. While chilli cooks, toss rocket with vinegar and oil in a small bowl. Season to taste with salt and pepper and set aside. Combine sour cream and chipotle in a small bowl and set aside.
  7. divide black bean, tempeh and pumpkin chilli between bowls, dollop with chipotle sour cream, a handful of rocket and sprinkle with almonds.

Nutritional Information

Energy 2308 kj
552 kcal
Protein 33.7g
Carbohydrate 45.3g
Fat 24.0g