Smoky Tempeh & Lentil Chilli

Cosy, nourishing, and just a little bit indulgent – this Smoky Tempeh & Lentil Chilli with Dark Chocolate is the ultimate comfort food with a twist. Packed with protein from lentils, beans, and Tiba Tempeh, it’s slow-simmered with warming spices and finished with rich dark chocolate for a silky, smoky depth of flavour. Perfect for a hearty family dinner or meal prep, this one-pot vegan chilli is as satisfying as it is wholesome.

Serves

4

Cooking time

35 mins

Ingredients

• Tiba Tempeh Smoky Block 200g, torn into small chunks
• 1½ tbsp olive oil
• 1 red onion, finely chopped
• 3 garlic cloves, minced
• 1 red pepper, diced
• 1 fresh red chilli, finely chopped (optional)
• 2 tsp smoked paprika
• 1½ tsp ground cumin
• 1 tsp chilli powder
• 1 tsp ground coriander
• ½ tsp chipotle paste (or extra smoked paprika)
• 1 tbsp tomato purée
• 1 tin (400g) chopped tomatoes
• 1 tin (400g) green or brown lentils, drained and rinsed
• 1 tin (400g) black beans or kidney beans, drained and rinsed
• 250ml vegetable stock
• 25g dark chocolate (70% or higher)
• Salt and black pepper
• Fresh coriander and lime wedges, to serve

Method

  1. Heat the oil in a large pan and cook the onion and garlic until golden.
  2. Add the red pepper and fresh chilli, cook until softened.
  3. Stir in smoked paprika, cumin, chilli powder, coriander, and chipotle paste, cooking for 1 minute.
  4. Add torn smoky tempeh and tomato purée, coating well.
  5. Pour in chopped tomatoes, lentils, beans, and stock. Simmer gently for 20 minutes.
  6. Stir in the dark chocolate until melted and the sauce is rich and glossy.
  7. Season and serve with fresh coriander, lime wedges, and plenty of crusty bread for dipping.

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