| Servings |
Ingredients
- 3 cans beans drained and rinsed (I typically use a combination of black beans, kidney beans and pinto beans)
- 2 cans diced tomatoes (or 1 box POMI tomatoes pictured above)
- 2 cups frozen corn (or 1 can corn drained and rinsed)
- 1 can of tomato sauce 15 oz
- 1 brick tempeh grated or crumbled, 8 oz
- 2 large bell peppers seeded and diced
- 1 package mild chili or taco seasoning spice mix
Optional
- 1 bunch cilantro chopped
- Limes juiced
- Guacamole or avocado
- Tortilla chips
Ingredients
Optional
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Instructions
- Combine all ingredients for chili in a slow cooker, mix well, and cook 4-6 hours on low.
- Serve topped with cilantro, lime, guacamole or avocado and tortilla chips.