Time-Saving Tempeh Chili

Time-Saving Tempeh Chili


I love a good “one-pot” meal that I can eat throughout the week. Save’s so much time and is an easy solution to have a nutritious + delicious option on hand.

This chili is so simple to make and will last throughout the week- the best part is that you can freeze any leftovers and heat up for dinner in a pinch. Just store in a glass storage container or mason jar.

Also, like I encourage with all of my clients- make it your own!

Swap in your favorite ingredients, add additional spices or dress it up with different toppings. It’s also a great way to add in extra veggies- I always throw a handful of fresh greens into mine.

Say so long to another boring bowl of chili…


  • 2 packs organic tempeh (chopped or crumbled into small pieces)

  • 1 small carton organic mushrooms (chopped)

  • 1 medium yellow onion (diced)

  • 2 (14-ounce) cans organic diced tomatoes

  • (1) 15-ounce can organic tomato sauce

  • 3 cloves garlic (minced)

  • 1 jalapeno pepper- seeds removed (diced)

  • 2 C low sodium vegetable broth

  • 1.5 C chopped carrots

  • 2 TBS paprika

  • 3 TBS chili powder

  • 2 tsp cumin

  • ½ tsp sea salt

  • ½ tsp ground pepper

  • ½ tsp cayenne pepper


  1. Prepare all ingredients and add to crockpot.

  2. Cover and cook on low 6-8 hours or high 3-4 hours.

  3. Add additional vegetable broth or water for a less thick consistency, as well as any additional spices to taste.

  4. Serve and enjoy....seriously it's that simple.

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