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
Hmmm…chili sounds REALLY good right now.
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
Cheesy Vegan Tempeh Slow Cooker Chili
Serves 6 1-cup servings
Vegan, Gluten Free
Printable Recipe
**Ingredient on sale now at Native Sun Natural Food Stores, December 7 through Jan 6, 2013
Ingredients
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
Seasoning
2 Tbsp chili powder
1 tsp ground cumin
1 tsp dried minced onion
2 tsp garlic powder
1 tsp Cajun seasoning mixture (with salt)
Toppings
12 Tbsp non-dairy shredded cheese, such as Daiya**
Fresh chopped cilantro (optional)
Directions
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.
