Cheesy Vegan Tempeh Slow Cooker Chili Food

SLOW COOKER TEMPEH CHILI

Steps:

• Place all ingredients in a 4 quart slow cooker, except for the hot sauce. Cook on high for 4-5 hours, or on low for 8-9 hours. (Mine took 4 hours on high.)
• Add hot sauce to taste. Top with your favorite toppings and serve.

THE ULTIMATE TEMPEH CHILI

Steps:

• Stovetop: In a large dutch oven or stock pot, heat your oil/water over medium heat. Add onions, garlic, spices and tempeh and cook for 5 minutes stirring frequently. Add beans, tomatoes, green chili and dark beer/water, bring to a boil, reduce heat to low, partially cover and simmer for 45 minutes to 1 hour. Chili will thicken upon cooling.
• Add the ingredients to the bowl of your slow cooker, ending with the liquids. Cook on LOW for 6 - 8 hours or HIGH for 3 - 4 hours. Chili will thicken as it cools.
• Serve with optional garnish. Also, pairs perfectly with Jalapeno Cornbread Muffins or Sweet Chia Cornbread!
• Serves 4 - 6
• Leftovers can be stored in the refrigerator for 5 - 6, kept in airtight container. To store longer, store in the freezer with freezer safe containers for 2 - 3 months.
• Mix the beans up however you like using all of one type or your favorite combination. If you would rather use only 2 cans of beans, that's great too! I like adding more ingredients as it makes the chili go further. If using your own cooked beans you'll need about 4 1/2 cups.
• Feel free to use 2 packages tempeh instead of just 1. At times I like the extra dose of protein the tempeh adds and will double the amount making for an extra hearty chili. It's just so good!
• For those who do not care for the taste of tempeh, I recommend making this a day ahead so the flavors really meld into the tempeh masking most of its natural flavor. Or try using the three grain tempeh as its flavor is not as strong.
• If you find if you added too much heat from the chipotle, try adding a teaspoon or so of cocoa/cacao powder or organic sugar.
• This recipe was updated in Sept. 2019 with new photos and helpful tips. The only changes made to the recipe was adding a can of sweet corn. Since so many who commented on the recipe added it, I thought I would do the same. It's delicious, but optional!

SCOOTER'S VEGAN TEMPEH CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.
• Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.

CHEESY VEGAN TEMPEH SLOW COOKER CHILI

Steps:

• Directions 1. Spray a slow cooker with cooking spray; add the onion through broth; chop the tempeh well and stir mixture. 2. Mix seasoning mixture in a small bowl; stir into slow cooker; cook on low for 6 hours. 3. Using an immersion blender, blend chili mixture until creamy texture is achieved. (This can also be done in batches in a standard blender.) 4. Top each serving with 2 Tbsp shredded cheese and some fresh chopped cilantro. Nutrition Facts 6 Servings Amount Per Serving Calories 231.2 Total Fat 7.9 g Saturated Fat 2.0 g Polyunsaturated Fat 1.8 g Monounsaturated Fat 1.3 g Cholesterol 0.0 mg Sodium 611.2 mg Potassium 617.7 mg Total Carbohydrate 27.0 g Dietary Fiber 7.5 g Sugars 2.8 g Protein 14.3 g Vitamin A 23.3 % Vitamin B-12 0.5 % Vitamin B-6 12.4 % Vitamin C 20.8 % Vitamin D 0.0 % Vitamin E 0.2 % Calcium 8.7 % Copper 21.1 % Folate 24.9 % Iron 16.2 % Magnesium 19.7 % Manganese 42.2 % Niacin 8.2 % Pantothenic Acid 2.7 % Phosphorus 19.9 % Riboflavin 11.6 % Selenium 1.6 % Thiamin 12.6 % Zinc 8.0 %