David & Stephen Flynn’s Secret Ingredient Chilli

Name: Secret Ingredient Chilli
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 300 g block tempeh; 3 tbsp tamari; 2 tsp vegetable oil; 6 spring onions (finely chopped); 1 carrot (peeled and grated); 1 long red chilli (finely chopped; 1 yellow capsicum (finely chopped); 1 red capsicum (finely chopped); 800 g canned mixed beans (drained and rinsed); 400 g canned black beans (drained and rinsed); 800 g canned chopped tomatoes; 50 g 70% dark chocolate (chopped); 1 tbsp smoked paprika; 1 bunch coriander (leaves and stems chopped); 1 lime (cut into wedges)

David & Stephen Flynnʼs Secret Ingredient Chilli recipe tastes incredible. See ingredients & method below.

A comforting vegan twist on a family favourite!

With a hint of spice and rich in chocolate flavour, this dish is delicious and incredibly satisfying. ... More

prep

cook

yield

difficulty

Pairs with

Zinfandel

Grenache

Media Credit: David & Stephen Flynn

Ingredients

300 g block tempeh
3 tbsp tamari
2 tsp vegetable oil
6 spring onions (finely chopped)
1 carrot (peeled and grated)
1 long red chilli (finely chopped
1 yellow capsicum (finely chopped)
1 red capsicum (finely chopped)
800 g canned mixed beans (drained and rinsed)
400 g canned black beans (drained and rinsed)
800 g canned chopped tomatoes
50 g 70% dark chocolate (chopped)
1 tbsp smoked paprika
1 bunch coriander (leaves and stems chopped)
1 lime (cut into wedges)

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Method

Tips

Place a small non-stick pan over a high heat. Add tempeh. Cook for about 3 minutes on each side, or until golden brown. Add 2 tbsp of the tamari and turn to coat. Remove the pan from heat.
Heat a large non-stick frying pan over a medium-high heat. Add spring onion and carrot. Cook, stirring for 1 minute. Add chilli and capsicums. Season with salt and pepper. Cook, stirring occasionally, for about 3-4 minutes, or until softened.
Add the beans, tomatoes, chocolate, paprika and remaining 1 tbsp of tamari. Bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for a further 8-10 minutes, or until thickened slightly. Taste, then season with salt and pepper. Remove from the heat.
Stir tempeh and coriander into chilli. Divide among bowls. Serve with lime wedges.

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