TEMPEH STOUT CHILI

SERVES 4 PORTIONS

FOR THE AVOCADO CREMA

1/4 lb. (115 g) tomatillos, husked and chopped

1/2 cup (115 g) mashed avocado

1/4 cup (4 g) fresh cilantro leaves

2 tbsp. (28 ml) each lime juice and water

Salt, to taste

FOR THE CHEDDAR CRISPS

1/4 cup (28 g) vegan cheddar shreds (I use Daiya.)

FOR THE CHILI

8 oz. (225 g) tempeh (gluten-free, if necessary)

1 tbsp. (15 ml) sunflower oil

1 cup (160 g) diced white onion

1/2 cup (75 g) diced yellow bell pepper

1 cup (240 g) cooked black beans

1 tbsp. (4 g) nutritional yeast

2 1/2 tsp. (6.5 g) chili powder

1 1/2 tsp. ground cumin

1/4 tsp. each ground chipotle chili powder and smoked paprika

1 bay leaf

1 tbsp. (16 g) tomato paste

1 can (14.5 oz., or 410 g) diced roasted tomatoes

1 cup (235 ml) stout beer (or gluten- free beer, if necessary)

1/2 cup (123 g) tomato sauce

1 tsp. salt

Freshly ground black pepper, to taste

NUTRITIONAL VALUES

Calories: 484kcal
Fat: 17.2g (2.7g S.Fat)
Carbs: 60.4g
Protein: 25.8g
Sugar: 9.8g
Sodium: 678mg

METHOD

TO MAKE THE AVOCADO CREMA
In a blender, combine all the ingredients and puree until very smooth. While preparing the chilli, taste and adjust the salt as desired, and refrigerate the crema.

TO MAKE THE CHEDDAR CRISPS
Preheat the oven to 180°C/350°F and line a baking sheet with a silicone baking mat or parchment paper.

Spread the cheddar shreds evenly across the baking sheet, ensuring a thin layer. 10 minutes in the oven Allow to cool for 15 to 20 minutes on a cooling rack until hardened. Cut the large crisp into bite-sized pieces.

TO MAKE THE CHILI
Steam the tempeh for 15 minutes to remove some of the bitterness, then set aside to cool. Heat the oil in a large pot over medium heat. Add the onion and bell pepper and crumble the tempeh into the pan. Cook until the onions are translucent.

Heat the black beans, nutritional yeast, chili powder, cumin, ground chipotle chili powder, smoked paprika, bay leaf, and tomato paste over medium-low heat. Cook, stirring frequently, for 5 minutes before adding the diced roasted tomatoes, beer, and tomato sauce. Cook for 15 minutes, stirring occasionally, after covering with a lid and bringing to a simmer.

Remove the bay leaf, season with salt and pepper, and divide the chili among four serving bowls. Drizzle the avocado crema over the chili and garnish with a few cheese crisps for each serving.

SPICY QUINOA CHILI

SERVES 2 LARGE PORTIONS

1/2 cup (100 g) quinoa

1 cup (250ml) vegetable stock

1/2 green pepper

1 red chile

1 small onion

1 garlic clove

1 1/2 tbsp. olive oil

2 1/2 tbsp. tomato purée

14 oz. (400 g) can have chopped tomatoes

1 cup (140 g) sweetcorn

7oz. (200 g) kidney beans

1 tbsp. lime juice

pinch of sea salt

pinch of freshly ground white pepper

1 tsp. chili powder, or to taste

pinch of dried oregano

pinch of ground cumin

1 tsp. maple syrup

NUTRITIONAL VALUES

Calories: 736kcal
Fat: 15.9g (2.2g S.Fat)
Carbs: 122.2g
Protein: 34.2g
Sugar: 15.5g
Sodium: 199mg

METHOD

In a strainer, rinse the quinoa until the water runs clear, then cook it in the simmering stock for about 15 minutes, or according to the package directions. Set aside after draining in a strainer and rinsing with cold water. Remove the seeds from the pepper and chile by cutting them in half lengthwise. Chop the pepper into bite-sized cubes and the chile finely. Peel and finely chop the onion and garlic.

In a large skillet, heat the oil and sauté the pepper, chile, onion, and garlic over medium heat. Sauté the tomato purée with the other ingredients for a few minutes. Cook for 5 minutes after adding the tomatoes.

In a strainer, drain the sweetcorn and beans, rinse with cold water, and fold into the sauce with the quinoa. Allow everything to simmer for another 5 minutes. To taste, season with lime juice, salt, pepper, chilli powder, oregano, cumin, and maple syrup. Allow to cool, chill, and reheat briefly before serving.