Jain-Friendly Tempeh Bulgur Chili Recipe

About this recipe

A hearty and flavorful vegetarian chili made with tempeh, bulgur wheat, and Jain-friendly spices. Perfect for a satisfying dinner that aligns with dietary preferences.

Ingredients

• - Fresh Asian Coriander Bunch
• - Forest Whole Foods Organic White Quinoa
• 560G Yorkshire Provender Rustic Vegetable Broth With Lentils Kale & Quinoa
• - Ktc Vegetable Oil
• - Mccormick Cumin Powder
• - Jalpur Coriander Powder Dhana Powder
• 40G Terre Exotique "Extra" Turmeric Powder, 40G
• - Biona Organic Risotto Brown Rice
• 690 Ml Casa Marrazzo Organic Tomato Passata, 690Ml
• 400G Dunns River Red Kidney Beans

Instructions

1. 1. Heat a large skillet over medium heat and add 1 tablespoon of oil. Sauté 1/4 cup quinoa for 5 minutes, stirring frequently.
2. 2. Add 1 cup of vegetable broth to the skillet and continue cooking until the quinoa is tender and the broth is absorbed, about 10 minutes.
3. 3. Stir in 8 oz of tomato passata, 2 cups of red kidney beans, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of turmeric powder. Mix well and bring to a simmer.
4. 4. Reduce the heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally, until it thickens slightly.
5. 5. Serve the chili hot over cooked brown rice or quinoa. Garnish with chopped fresh coriander, if desired.