Slow Cooker

Hearty Bean and Tempeh Chili is for Dinner.

Hearty Bean and Tempeh Chili takes 10 minutes to prepare.

Hearty Bean and Tempeh Chili takes several minutes to cook.

Hearty Bean and Tempeh Chili makes 1 servings.

The ingredients for Hearty Bean and Tempeh Chili are:

1 28-oz can crushed or diced tomatoes
4 15-oz. cans beans, whatever kind you like, rinsed and drained (I like to use two cans of kidney beans and one can each black and pinto)
1 8-oz. package tempeh, crumbled
1 c. water or veggie broth/stock (I use Better Than Bouillon No Beef)
2 T. tomato paste
1 T. chili powder
1 T. paprika
1 T. smoked paprika
1 T. brown sugar
1 t. ground cumin
1 t. chipotle powder
1 t. onion powder
1 t. garlic powder
1/2 t. dried oregano
1/2 t. ground black pepper (preferably fresh)
salt, to taste
toppings, like cheese, chopped onions, Fritos, sour cream, cashews, avocado, etc., optional

Here is how you make Hearty Bean and Tempeh Chili:

Directions for slow-cooker:Combine all ingredients except for salt and toppings in your at least 4 quart slow cooker.Cook on high for about 2 hours or on low for up to 8.Taste and salt (if you want) before serving with toppings.Directions for stove top:Combine all ingredients except for salt and toppings in your at least 4 quart pot.Bring to a slow boil over medium heat then reduce heat to low and simmer for at least 30 minutes (or up to a few hours) stirring occasionally to make sure it doesn?t stick to the bottom of the pan.Taste and salt (if you want) before serving with toppings.Serving Size: makes about 12 1-cup servingsNumber of Servings: 1Recipe submitted by SparkPeople user SARAKATHLEENH.

The nutritional information for Hearty Bean and Tempeh Chili is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,934.6

• Total Fat: 23.4 g
• Cholesterol: 0.0 mg
• Sodium: 5,992.9 mg
• Total Carbs: 318.0 g
• Dietary Fiber: 102.2 g
• Protein: 123.5 g

The dietary needs meet for Hearty Bean and Tempeh Chili is Vegan