Chili bowl
- burger, chilibowl, cook, delicious, High in protein, Recipe, fast, tempeh, tempehmanufaktur, vegan, vegetarian
approx. 40 min.
Chili bowl
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For the chili
- 0.5 Packs of tempeh burgers smoky paprika
- 0.5 Onion
- 0.5 Garlic clove
- 0.5 small chili
- 0.5 Can of corn
- 0.5 Tin of kidney beans
- 0.5 tablespoon tomato paste
- 100 ml strained tomatoes
- A little salt and pepper
- 1 Cups of couscous
- 0.5 Pointed peppers
- 1 Spring onion
- A few leaves of radicchio
- A few lettuce leaves
- Tortilla chips
- 1.5 Tbsp (vegan) mayo
- 0.5 Lime (juice and zest)
- 0.5 Tbsp vegan parmesan or yeast flakes
- A little salt and pepper
For the bowl
For the lime dip
Description
Preparation
Dice the tempeh patties for the chili. Finely chop an onion and a clove of garlic and fry in a pan with oil together with the tempeh cubes and a little chilli.
Drain the corn and kidney beans, add to the pan and fry a little.
Stir in the tomato purée and deglaze with the tomato purée and about 200 ml water.
Season the chili with salt and pepper and simmer for approx. 30 minutes.
In the meantime, scald 2 cups of couscous with 2 cups of water and leave to infuse for 5 minutes.
For the lime dip, grate and squeeze a lime. Mix the zest and juice with the vegan mayo and add the parmesan or yeast flakes. Season the dip with salt and pepper to taste.
For the bowl, wash a few lettuce leaves, cut the radicchio into strips and chop the pointed bell pepper and spring onion into small pieces.
Serve the bowl and top with tortilla chips.
