vegan tempeh chilli - Calgary Avansino | eat.feel.live.well

Ingredients

• 5 large vine tomatoes, quartered
• 2 tbsp extra virgin olive oil
• 2 small leeks (white part only), finely chopped
• 2 garlic cloves, finely chopped
• 1 yellow onion, finely chopped
• 200g tempeh, cut into 1cm cubes
• 1 x 400g can chopped tomatoes
• 1 x 400g can black beans, drained and rinsed
• 1 x 400g can kidney beans, drained and rinsed
• 1 tsp ground cinnamon
• 1/2 tsp cayenne pepper (optional)
• 1/2 tsp ground cumin
• salt and pepper
• 1 avocado, sliced or mashed, to serve
• lime wedges, to serve
• 2 tbsp finely chopped coriander, to serve