Southwestern black bean and tempeh chili

Southwestern black bean and tempeh chili

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

2 Servings, 510 Calories/Serving, 30 – 45 Minutes

Our signature chili base brings big Southwestern flavor to our vegan chili, with tempeh, sweet turnip, 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 tempeh
  • 1 organic yellow onion
  • 1 organic turnip
  • 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
  • 4 or 5 sprigs organic fresh cilantro

Nutrition per serving

Calories: 510, Protein: 29g (58% DV), Fiber: 23g (92% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 150mg (6% DV), Carbohydrates: 57g (19% DV), Total Sugars: 16g, 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

1

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. Cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh and transfer to a plate. Wipe out the pot.
While the tempeh cooks, start preparing the vegetables.

2

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.
  • Scrub or peel the turnip; cut the turnip into ½-inch pieces.
  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
  • Rinse the black beans.

3

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 and turnip, 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. Stir in 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 garnishes.

4

Prep the garnishes

  • Cut away the core from the tomato; coarsely chop the tomato.
  • Coarsely chop the cilantro.

Serve

Transfer the chili to individual bowls. Garnish with the tomato, cilantro, and finely chopped onion and serve.

Kids Can!

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

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