Batch Cook Smoky Veggie Black Bean Chilli
Meet your next easy batch cook. This recipe is a mega meal prep one, with an added high protein and high fibre flair thanks to Better Nature Tempeh. The Better Nature Smoky Tempeh is grated into the sauce for a versatile alternative to mince that's loaded with both protein and fibre. With its deep savoury, smoky notes, the tempeh is the perfect way to add instant layers of flavour to your chilli — it will taste like you've spent ages in the kitchen.
This recipe was developed in partnership with PlateUp.
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Prep Time: 10 mins
Cook time: 30 mins
Serves: 4
YOU’LL NEED
1 onion, diced
2 garlic cloves, crushed
2 packs of Better Nature Smoky Tempeh, grated
2 tbsp tomato purée
1 tbsp dried oregano
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp chilli powder
200ml vegetable stock cube
400g chopped tomatoes
400g black beans, drained
Handful fresh coriander, chopped
2 packs basmati microwave rice, or your favourite rice
Your preferred cooking oil or spray
Salt & pepper to taste
HOW TO MAKE IT
Prep the ingredients — Dice the onion and crush the garlic.
Make the chilli base — Heat a generous glug of oil in a large frying pan or casserole on a medium heat, add the onion and cook for 5 minutes. Stir in the garlic and cook for 1 minute until fragrant. Grate the Better Nature tempeh directly into the pan. Add the tomato purée mixing well. Cook for a few minutes until the tomato purée starts to turn a darker red — this caramelisation helps to add extra flavour and is a really easy way to pack extra flavour into a dish. Add the dried oregano, ground cumin, smoked paprika and chilli powder and cook for 2 mins. Pour in the vegetable stock, chopped tomatoes and black beans. Bring to a simmer and season to taste. Reduce the heat and leave to simmer gently for 20–25 minutes.
Cook the rice — Cook the basmati microwave rice according to the packet instructions.
Plate Up — Plate up the chilli with the rice.
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