This week, for a super simple but tasty dinner (with a spicy kick!) I’ve created a new version of my Smokey Bean Chili – this one using tempeh for a bit of a chunkier vibe, and my favourite ingredient, chickpeas! Check it out below, and let me know if you try it!
Recipe (Serves 6)
- 1 tbsp extra virgin olive oil
- 1 garlic clove, finely chopped
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp mild chilli powder
- 1 tbsp honey
- 1 tbsp of soy sauce or tamari
- 1 red onion
- 2 bell peppers (aim for two different colours!)
- 1 medium courgette
- 1 400ml tins of chopped tomatoes
- 3 tbsp of tomato puree
- 1 400g tin of chickpeas
- 200g of tempeh (or tofu would work well too!)
- 300ml water
- A twist of black pepper & a pinch of sea salt, to season
- Prepare your veggies first by washing and dicing them up and setting them aside in small bowls (onion, garlic, peppers and courgette). Peel and finely dice the garlic.
- Slice the tempeh into small square pieces (bite-size).
- Heat the oil in a large pot, and add the onions and garlic, and fry until the onions are translucent.
- Add all of the spices to the onions and cook for another 3-4 minutes until coated.
- Add the peppers and courgette, stir again, then add the chopped tomatoes, tomato puree and water, and mix it all up until the veggies are fully coated in the spices – another 5-ish minutes.
- Next, add the chickpeas and tempeh, and stir again.
- Add a sprinkle of sea salt and a twist of black pepper, stir again and then turn the heat down to a simmer and cover the pot with a lid.
- Leave to simmer for about 15-20 minutes, stirring the chili 2-3 times during this period.
- If you’re serving this immediately, get preparing your side dish while the chili simmers! I love having this chili scooped on top of a baked sweet potato, or simply with a side of a grain like brown rice, spelt or quinoa! Alternatively if you’re going for a lighter meal or for lunch its great with a side salad too.
- Portions of this chili can be frozen for consumption at a later date – just be sure to allow 24 hours to defrost before consuming. It’s a great batch cook recipe for a busy week!
Enjoy guys! Be sure to tag me if you try it out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x
2 thoughts on “Bean & Chickpea Veggie Chili”
I bet this would be delicious on a potato!
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