Tempeh & borlotti bean chilli by Nicole Derdabi

Ingredients

• 1 Tbsp Extra Virgin Olive Oil
• 1 whole Onion
• 2 whole Carrots
• 4 cloves Garlic
• 2 tsp Cumin, Ground
• 2 tsp Smoked Paprika
• 1 tsp Cinnamon, Ground
• 200 grams Tempeh
• 800 grams Whole Peeled Tomatoes, Canned
• 400 ml Vegetable Stock
• 2 Tbsp Nutritional Yeast
• 2 pieces Bay Leaf
• 600 grams Aduki Beans
• 1 whole Lime Juice
• 1 1/2 Tbsp Wheat-Free Tamari
• 1 whole Chili Peppers