Description
Warm, comforting, and endlessly satisfying, this Crockpot Vegan Tempeh Chili is a weeknight hero that makes great leftovers.
Ingredients
Scale
- 1 block tempeh, crumbled
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bell peppers, chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Vegetable broth (as needed)
Instructions
- In a crockpot, combine the crumbled tempeh, black beans, kidney beans, corn, diced tomatoes, chopped onion, garlic, and bell peppers.
- Add chili powder, cumin, salt, and pepper.
- Pour in enough vegetable broth to cover the ingredients.
- Stir to combine and set the crockpot on low for 360–480 minutes or high for 180–240 minutes.
- Serve hot and enjoy your hearty chili!
Notes
For more depth, sauté the chopped onion and garlic in a skillet for 4–6 minutes before adding them to the crockpot. If the chili seems thin at the end of cooking, remove the lid and cook on high for 20–30 minutes to reduce.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 0mg
Keywords: vegan chili, crockpot recipes, tempeh recipes, healthy dinner, meal prep