Southwestern black bean and tempeh chili

Diabetes-Friendly, Dairy-Free, Family-Friendly, Vegan, Gluten-Free

2 Servings, 530 Calories/Serving, 30–45 Minutes

Our signature chili base brings big Southwestern flavor to our vegan chili, with tempeh, bell pepper, and hearty black beans standing in for meat to create a warming dinner that can easily be made ahead of time.

In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ pound organic flax tempeh
1 organic yellow onion
1 organic green or other bell pepper
1 cup cooked black beans
Sun Basket chili base (fire-roasted tomatoes - tomato paste - chili powder - coriander - cumin - sweet paprika - granulated garlic)
1 organic Roma or other tomato
1 organic Piel de Sapo melon or other melon
1 teaspoon sumac

Nutrition per serving

Calories: 530, Protein: 30g (60% DV), Fiber: 20g (80% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 6g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 120mg (5% DV), Carbohydrates: 62g (21% DV), Total Sugars: 28g, Added Sugars: 0g (0% DV).
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Start the tempeh

Crumble or cut the tempeh into ¼-inch pieces.

In a medium [large] sauce pot, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh and transfer to a plate. Wipe the pot dry.
While the tempeh cooks, start preparing the vegetables.

Prep the vegetables

Peel and coarsely chop enough onion to measure ½ cup [1 cup] for the chili; finely chop as much of the remaining onion as you like for garnish.
Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
Rinse the black beans.

Cook the chili

In the same pot used for the tempeh, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the coarsely chopped onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the bell pepper and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the chili base, tempeh, beans, and ½ cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the vegetables are tender and the chili has thickened, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper.
While the chili cooks, prepare the remaining ingredients.

Prep the remaining ingredients

Cut away the core from the tomato; coarsely chop the tomato.
Cut the melon in half lengthwise and scoop out the seeds. Cut the halves lengthwise into 2-inch-wide wedges. Season to taste with salt and pepper and as much sumac as you like.

Serve

Transfer the chili to individual bowls and garnish with the tomato and finely chopped onion. Serve the melon on the side.

Kids Can!

Crumble the tempeh.
Measure the water for the tempeh and chili.
Measure the onion.
Rinse the beans.
Garnish the chili.