Description
A cozy, protein-packed bowl that simmers all day for a rich, satisfying meal using tempeh, beans, and warming spices.
Ingredients
Scale
- 2 cups tempeh, crumbled
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, diced
- 2 bell peppers, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups vegetable broth
Instructions
- Crumble the tempeh into bite-sized pieces.
- Layer the crumbled tempeh, black beans, kidney beans, diced tomatoes, onion, bell peppers, and garlic in the slow cooker.
- Sprinkle chili powder, cumin, smoked paprika, salt, and pepper on top.
- Pour in the vegetable broth and gently stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Uncover 15–30 minutes before serving to thicken, tasting and adjusting seasoning as necessary.
- Serve hot with your favorite garnishes.
Notes
Can be made in advance; store in airtight containers in the refrigerator for up to 4-5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 15g
- Protein: 25g
- Cholesterol: 0mg
Keywords: vegan chili, crockpot recipes, tempeh recipes, healthy meals, easy dinner