Cheesy Vegan Tempeh Slow Cooker Chili Recipes

HEARTY VEGAN SLOW-COOKER CHILI

Steps:

• Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
• Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.

SLOW COOKER VEGAN CHILI RECIPE BY TASTY

Steps:

• Rehydrate TVP by adding it to a medium bowl and covering with warm water. Cover with a lid or plate and let it soak for 10 minutes. Drain.
• Peel and chop sweet potatoes into ½-inch cubes.
• Empty entire can of chipotle peppers and finely chop until its nearly a paste. This adds quite a bit of heat, adjust to your heat preferences.
• Rinse and drain beans.
• Add all ingredients and spices to the slow cooker with the exception of the sweet corn. Mix well. Cook on low until sweet potatoes are tender, about 4-5 hours.
• Stir in corn. Add salt and pepper as needed. Serve warm with cornbread.
• Enjoy!

SCOOTER'S VEGAN TEMPEH CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.
• Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.

HOMEMADE SLOW COOKER VEGAN CHILI

Steps:

• Heat oil in a large skillet over medium heat; stir in bell peppers and onions. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Transfer to a slow cooker.
• Add zucchini, yellow squash, and spinach to the slow cooker; stir to combine. Mix in diced tomatoes, corn, black beans, kidney beans, garbanzo beans, tomato paste, vegetable broth, chili powder, oregano, and cumin. Season with salt and pepper.
• Cook on Low for 4 to 5 hours.

CHEESY VEGAN TEMPEH SLOW COOKER CHILI

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 %