Yield
25 Servings
Portion Size
250 mL (369 g/13 oz)
Category
Plant Based
Featured Maple Leaf Product: Lightlife Original Tempeh (#00203)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Lightlife Original Tempeh, crumbled (#00203) | 1.8 Kg | 3 lbs 16 oz |
| Canola Oil | 60 mL | 1/4 cup |
| Onions, diced, frz | 190 g | 7 oz |
| Garlic, chopped | 20 mL | 1 Tbsp + 1 tsp |
| Whole Kernel Corn, frz | 550 g | 1 lb 3 oz |
| Chili powder, mild | 60 mL | 1/4 cup |
| Granulated Sugar | 30 mL | 2 Tbsp |
| Cumin powder | 15 mL | 1 Tbsp |
| Ground Black Pepper | 8 mL | 2 tsp |
| Diced Tomatoes, LS, canned | 2 L | 8 cups |
| Tomato Sauce | 1.9 L | 7 3/4 cups |
| Red Kidney Beans, drained & rinsed | 1.5 L | 6 1/3 cups |
| Water | 1 L | 4 cups |
Method
- Place the Tempeh block in a food processor/blitzer and pulse until crumbled.
- Preheat oil in a large stock pot or a tilting kettle on medium heat. Add the Tempeh, onions, garlic, and corn. Sauté for 3 to 5 minutes or until the onions starts to turn golden brown.
- Add the seasonings: chilli powder, sugar, cumin, and black pepper. Mix gently.
- Add the tomatoes, tomato sauce, and the drained kidney beans; mix gently. Simmer for approximately 45 minutes. Add water as required. CCP – cook to an internal temperature of 140°F/60°C. Transfer to an insert pan with lid. CCP – maintain at >140°F/60°C.
- At point of service, serve 250 mL/8 ounces of chilli using an 8 ounce ladle.
Suggested Accompaniments
Serve with toasted garlic bread and top with sour cream, shredded cheese and chopped green onion (sides not included in nutritional information).
Nutritional Info per 250 mL (369 g/13 oz)
| Calories | 280 kcal |
| Calories from protein | 27% |
| Carbohydrates | 35 g |
| Total Dietary Fibre | 10 g |
| Total Sugars | 10 g |
| Protein | 22 g |
| Total fat | 10 g |
| Cholesterol | 0 mg |
| Trans fat | 0.05 g |
| Saturated fat | 1.5 g |
| Calcium | 125 mg |
| Iron | 4 mg |
| Potassium | 1350 mg |
| Sodium | 580 mg |
| Zinc | 0.89 mg |
| Vitamin A | 57.14 RE |
| Vitamin C | 24.86 mg |