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
Prepare all ingredients and add to crockpot.
Cover and cook on low 6-8 hours or high 3-4 hours.
Add additional vegetable broth or water for a less thick consistency, as well as any additional spices to taste.
Serve and enjoy....seriously it's that simple.