Cheesy Vegan Tempeh Slow Cooker Chili – No Pre-Cooking, High Protein, NO Cholesterol and Low Fat. 7

Cheesy, warm, stick-to-your-ribs filling. Cheesy Vegan Tempeh Slow Cooker Chili is sure to satisfy even the heartiest of meat eaters. 

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I was in the breakroom at work when my friend Heather walked in.  I asked her what she was eating and she said chili – she and her partner have cut out meat from their diets so she said they substitute extra tomatoes and love the texture.

Slow Cooker Tempeh Chili
Slow Cooker Tempeh Chili

Hmmm…chili sounds REALLY good right now.

Easy Tempeh Slow Cooker Chili
Easy Tempeh Slow Cooker Chili

I confess – I don’t do much with my slow cooker so I was really excited about taking it out when I decided to do this high protein, low fat tempeh version.  Probably the main reason I don’t use it is because many recipes tell me to pre-cook many of the ingredients, so I end up dirtying not only the slow cooker but a pan anyway. No thanks!

With this method you just throw the ingredients in, set it and forget it.

I do use an immersion blender at the end to give this recipe a creamier texture – but it is not necessary if you like it chunky.   I left the Cayenne out so my 4 year old would be ok with eating it and she loved it – especially when topped with a little Daiya to make it cheesy.  

One cup goes a long way because this dish is so filling.  It is perfect for football games, a busy weeknight or any time you don’t want to turn on the stove or oven but want a hot meal.

Easy Tempeh Slow Cooker Chili
Easy Tempeh Slow Cooker Chili

Cheesy Vegan Tempeh Slow Cooker Chili

Serves 6 1-cup servings
Vegan, Gluten Free
Printable Recipe


1 onion, chopped
2 cups cooked black beans
2 14.5 oz cans fire roasted diced tomatoes
1 Tbsp tamari
2 cups vegetable broth – salt free
1 8oz package tempeh

2 Tbsp chili powder
1 tsp ground cumin
1 tsp dried minced onion
2 tsp garlic powder
1 tsp Cajun seasoning mixture (with salt)

12 Tbsp non-dairy shredded cheese, such as Daiya**
Fresh chopped cilantro (optional)


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 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Say no to rabbit food and yes to my awesome cookbook – Plant Protein Power. Click here for more details.

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in plant-based living education and coaching. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddleboarding on her SUP.

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