A warming and nutritious chilli stew – ideal after a long days sail, or when exploring NZ coastal waters.
250 grams Tempeh, chopped / crumbled.
1 tablespoon of coconut oil
1 Onion, chopped.
2 cloves of garlic
4 or 5 Chipotle peppers in Adobo sauce (or to taste)
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon ground coriander
2 tins of black beans
2 tins of tomatoes
1 tin of sweetcorn
1 teaspoon of powedered vegetable stock
2 cups of water (or 2 cups of liquid vegetable stock, and do not add veg stock powder)
On a medium heat, fry Tempeh in a bit of oil – just to warm and crisp it a bit. Add a dash of liquid smoke and braggs seasoning.
In a heavy pan, on a medium heat, fry onions in a little oil for 5 minutes until soft.
Add garlic and chipotle peppers. cook for 5 minutes.
Add dry spices, cook for 5 minutes, being careful not to let it stick.
Add beans and tempeh, stir in well.
add tomatoes, sweetcorn, water and veg stock.
Serve with Wholegrain Rice. If available, some guacamole and corn chips make a nice accompaniment.