Dinner: slow cooker tempeh chili

Directions

  1. Start by crumbling 3 packages of tempeh with your hands into a crock pot or instant pot.

  2. Add finely chopped 2 onions, a green bell pepper, 4 large carrots, and 6 cloves of garlic to the pot.

  3. Mix in 2 cans each of drained & rinsed kidney beans and black beans.

  4. Pour in 2 cans of fire-roasted diced tomatoes.

  5. Season with 4 tablespoons of chili powder, 2 teaspoons of garlic powder, 2 teaspoons of cumin, 4 teaspoons of chipotle powder (use less for milder heat), 2 teaspoons each of iodized salt and black pepper

  6. Pour in 4 cups of water.

  7. Cook on low for 6-8 hours or high for 3-4 hours. The chili will thicken upon cooling.

  8. Once done, distribute evenly into 7 containers and garnish with fresh cilantro, green onions, and cherry tomatoes.

NUTRITION HIGHLIGHT

Both of the kidney and black beans are rich in dietary fiber, which aids in digestion and helps maintain a healthy gut. They are also excellent sources of plant-based protein and provide essential nutrients such as iron, magnesium, and potassium.

Nutrition breakdown