Mexican Chilli with Tempeh

by Claire Hammat (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Vegan (744)      Plantbased (3)     
The perfect, quick and easy to cook meal guaranteed to warm you up on a cold winter night!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 servings

1 Large Onion
1 Large Carrot
500grams Tempeh
1 Can Kidney Beans
Tinned Tomatoes
Mexican Chilli Powder

Heat 2 tablespoons of water in large saucepan
Peel the onion and carrot and dice
Add to saucepan and cook for 3-4mins on high
Dice the tempeh until it is all crumbled

Add tempeh and kidney bean to the saucepan

Add 1 tablespoon of Mexican chilli powder and cook on high for 2 minutes, stirring consistently.

Add tined tomatoes and 1 cup of water, continue to cook on high for 2minutes, stirring consistently.

Place on low heat and let simmer for 10minutes, stirling occasionally.
Serve hot.

Can be served with rice, a jacket potato, or delicious own it's own as a side dish!

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