Slow Cooker Tempeh 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!

SLOW COOKER CHILLI CON CARNE

Steps:

• Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker.
• Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker.
• Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.
• Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.