Smoky Tempeh & Sweet Potato Chilli with Sweet Corn Salsa

Method

1. 1 Place 1/4 of the diced red onion in a small bowl with the apple cider vinegar, 1/2 tsp of maple syrup, and a pinch of salt. Set aside to quick-pickle while you prepare the rest.
2. 2 Preheat your oven to 190°C (approx. 375°F). In a medium bowl, combine the crumbled tempeh with 1 tbsp maple syrup, light soy sauce, tomato paste, toasted sesame oil, and 1 tsp of smoked paprika. Toss until every piece is well coated.
3. 3 On a large lined baking tray, spread the tempeh on one half and the sweet potatoes (cubed to 2cm / approx. 0.8in) on the other. Drizzle the sweet potatoes with a little olive oil and season with a pinch of salt and black pepper. Bake for 20 minutes, or until the potatoes are tender and the tempeh is lightly browned and crisp.
4. 4 While the tray is in the oven, heat a glug of olive oil in a large non-stick pan over medium-high heat. Add the corn kernels and let them cook undisturbed for 3–5 minutes to get a deep sear. Move with a spatula and cook for another 5 minutes until they are seared on both sides, then remove from the pan and set aside.
5. 5 In the same pan, heat another glug of olive oil. Add the remaining diced onion and the minced garlic with a pinch of salt. Stir for one minute, then add the chilli powder, the remaining 1/2 tsp of smoked paprika, cumin, and cayenne pepper. Toast the spices for one minute to let them toast and mix.
6. 6 Incorporate the red bell pepper, stirring for 3–5 minutes until fragrant. Add the diced tomatoes and cook until a paste forms. Pour in the black beans (with their stock) or the vegetable stock.
7. 7 By now, the sweet potatoes should be ready. Take them out of the oven and incorporate them into the chilli. Mix to warm through. It should be creamy; if not, add more vegetable stock as needed. Once satisfied, add the dark chocolate and let it melt. Turn off the heat and let sit.
8. 8 Add the charred corn, chopped coriander, and lime juice to the bowl with the pickled onions and mix well to complete the salsa.
9. 9 Divide the chilli into bowls. Top with a dollop of plant-based sour cream, the corn salsa, and the smoky tempeh. Enjoy warm with tortilla chips on the side.