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)

Ingredients

• 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

Method

1. 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.
2. Slice the tempeh into small square pieces (bite-size).
3. Heat the oil in a large pot, and add the onions and garlic, and fry until the onions are translucent.
4. Add all of the spices to the onions and cook for another 3-4 minutes until coated.
5. 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.
6. Next, add the chickpeas and tempeh, and stir again.
7. 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.
8. Leave to simmer for about 15-20 minutes, stirring the chili 2-3 times during this period.
9. 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.
10. 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