CHEESY VEGAN TEMPEH SLOW COOKER CHILI

CHEESY VEGAN TEMPEH SLOW COOKER CHILI image

Yield 6 cups

Number Of Ingredients 15

Previous Next

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)

Steps:

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 %