Slow Cooker Tempeh Chili

Ingredients:   – 1 medium onion (2 cups chopped) – 1 red pepper (1 ½ cups chopped) – 1 green pepper  (1 ½ cups chopped) – 1 jalapeño (¼ cup chopped) – 3 cloves garlic minced

Ingredients:   – 1 medium onion (2 cups chopped) – 1 red pepper (1 ½ cups chopped) – 1 green pepper  (1 ½ cups chopped) – 1 jalapeño (¼ cup chopped) – 3 cloves garlic minced

Ingredients:  – 8 oz. tempeh crumbled – 15 oz. can black beans – 2 15 oz. cans diced tomato with garlic – 1 cup low sodium vegetable broth – 1 tablespoon chili powder

Ingredients:  – 8 oz. tempeh crumbled – 15 oz. can black beans – 2 15 oz. cans diced tomato with garlic – 1 cup low sodium vegetable broth – 1 tablespoon chili powder

Ingredients:  – 2 teaspoons cumin – 2 tablespoon chopped dark chocolate I used 72% – 1 teaspoon oregano – 1 tablespoon chia seeds – hot sauce to taste

Ingredients:  – 2 teaspoons cumin – 2 tablespoon chopped dark chocolate I used 72% – 1 teaspoon oregano – 1 tablespoon chia seeds – hot sauce to taste

Ingredients:  Toppings – Vegan sour cream – Sliced avocado – Shredded vegan cheese – Cilantro

Ingredients:  Toppings – Vegan sour cream – Sliced avocado – Shredded vegan cheese – Cilantro

Place all ingredients in a 4 quart slow cooker, except for the hot sauce. Cook on high for 4-5 hours, or on low for 8-9 hours.

Place all ingredients in a 4 quart slow cooker, except for the hot sauce. Cook on high for 4-5 hours, or on low for 8-9 hours.

 (Mine took 4 hours on high.) Add hot sauce to taste. Top with your favorite toppings and serve.

 (Mine took 4 hours on high.) Add hot sauce to taste. Top with your favorite toppings and serve.

Click to get  the recipe @ createmindfully.com