Jan 022013


PicMonkey Collageb

I was in the break room 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.  Additionally, this is another great way to get in your Mila for my Mila lovers out there.

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.

Oct 192011

Everyone knows what chili is right?  When you ask most folks what they put in theirs you typically hear beans, beef, tomatoes etc. 

But how do you make a meatless chili that is also filling and flavorful enough to satisfy those die hard meat lovers? 

By adding a few elements of mole sauce.  And beer.

Mole is a sauce that can vary greatly by ingredient list but typically involves chili and, yes, a bit of chocolate.   I know this can sound a little weird but what it adds isn’t necessarily sweetness; it provides a deep rich layer of flavor, and with the added full bodied beer, this makes for a pretty hearty meal. 

As for the pumpkin?  That was all me.  I can’t seem to get enough of it, especially when the weather gets cooler and the fall season settles in.  It is a bit sweet, adds tons of fiber, is low in fat and high in vitamin A.  But don’t tell the meat lovers about that part.

My meat eating, self proclaimed non-vegetarian hubby went in for two bowls and ate leftovers over some barley I had cooked up.

I feel enough has been said here.

Pumpkin Chili Mole
About 6 1-cup servings
Vegan, Dairy Free

Organic Ingredients

1 onion, diced
3 cloves garlic, pressed
14 sweet peppers or 2 bell peppers, chopped
1 hot pepper of choice, diced (optional) such as arbol
1 15 oz (425 g) can kidney beans
1 15 oz (425 g) can black beans
1 15 oz (425 g) can pumpkin puree (or butternut squash puree)
1 28 oz can fire roasted diced tomatoes
1 12 dark beer

Seasoning Mixture

1 tsp raw cacao powder (or unsweet baking cocoa)
1 Tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp oregano
1/4 tsp chipotle powder

**Add salt to taste.  I didn’t add any as with the canned beans and tomatoes it was salty enough.


1. Heat a Dutch Oven or large stock pot over medium high heat; spray with cooking spray, add onions and peppers; saute about 7 minutes. Reduce heat to medium; add garlic; saute an additional 2 minutes.

2. Meanwhile mix spice mixture in a small bowl.

3. Add spice mixture to pot and all remaining ingredients; bring to a boil then reduce heat and simmer 45 minutes.

Nutrition Facts

About 6 1-cupServings
Amount Per Serving

Calories 250.9
Total Fat 1.1 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 765.5 mg
Potassium 720.3 mg
Total Carbohydrate 45.3 g
Dietary Fiber 14.2 g
Sugars 5.6 g
Protein 12.8 g

Vitamin A 118.2 %
Vitamin B-12 0.2 %
Vitamin B-6 14.2 %
Vitamin C 130.5 %
Vitamin D 0.0 %
Vitamin E 1.2 %
Calcium 8.6 %
Copper 18.0 %
Folate 40.5 %
Iron 22.7 %
Magnesium 21.6 %
Manganese 33.1 %
Niacin 7.7 %
Pantothenic Acid 4.9 %
Phosphorus 21.4 %
Riboflavin 11.6 %
Selenium 4.1 %
Thiamin 20.4 %
Zinc 9.9 %

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

Aug 252010
I have made Clean Eating’s Chili Rubbed Tilapia several times now and love it but I’m trying to cut back on the carbs for a bit (it has a banana black bean salsa with it) so I found an alternative with Eating Well’s Chili-Rubbed Tilapia with Asparagus and Lemon.  Since I had eaten my asparagus with my eggs for breakfast I decided to give it a try with broccoli. 
I loved the chili and garlic together and the splash of lemon brightened the broccoli, however, the chili powder did color the broccoli a bit so when I serve this again I think I would go with the asparagus.  Notice I said “when I” serve this again.  Yum.

Chili-Rubbed Tilapia with Lemon and Fresh Broccoli

Serves 2
4 WW Pts
Appropriate for Phase 1 South Beach

 1 large head of broccoli, chopped
1 Tbsp chili powder
1/4 tsp garlic, powder
1/4 tsp salt, divided
2 Tilapia or other firm white fish fillets
1 Tbsp extra-virgin olive oil
3 Tbsp lemon juice


1. Steam the broccoli until tender-crisp.

2. Combine chili powder, garlic powder and 1/8 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide over 2 plates.

3. Add lemon juice, the remaining 1/8 teaspoon salt and broccoli to the pan and cook, stirring constantly, until the broccoli is coated and heated through, about 2 minutes. 

***Note:  To serve 4 double everything but the lemon juice


Per serving : 210 Calories; 10 g Fat; 1 g Sat; 1 g Mono; 48 mg Cholesterol; 3 g Carbohydrates; 24 g Protein; 4 g Fiber; 418 mg Sodium; 645 mg Potassium

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