I looove my Crockpot. So. Much.


There really is nothing better than throwing a bunch of random stuff in there in the morning, and coming home to an amazing smelling house, and a warm, delicious (and healthy!) meal waiting for you.

And as a bonus, this recipe takes less than 10 minutes to put together - and most of that time is just opening cans! You really can't beat it!

Ingredients:

2 cans black beans (or you can sub dry beans to save $$)
2 cans kidney beans
2 cans pinto beans
2 cans fire-roasted tomatoes
2 small cans of green chilis
1 bag of frozen mixed peppers + some onion (I really like the pre-chopped frozen stuff)
2 packs of tempeh
2 Tbsp chili powder
2 tsp garlic powder
1 tsp cumin
1 tsp coriander
2 veggie broth cubes + water to fill the crock pot (or veggie stock)
1 Tbsp olive oil

Directions:

Drain and rinse the beans. Combine everything into a large crockpot. Crumble the tempeh in and mix everything up. Turn the crockpot on. If you need it fairly fast (like 8 hours) put it on high, if you can wait longer (and believe me, it will be better) put it on low for like 12-18 hours.

I will say that all this stuff filled my crockpot to the brim, so you may want to reduce the amount of beans (although I really like the even ratio of the 3 types). The amazing thing about vegan recipes in the crockpot is that they are never really uncooked, but the longer you go, the more the flavors meld and the thicker the texture. Mmmmm.

This is one of the best vegetarian chilis I have ever had, although I will say it's pretty spicy. If you don't like spicy, reduce the chili powder.

I also recommend freezing the leftovers in individual portions - waaaay better than those Lean Cuisines everyone brings to work.