If you wanted, you could sub diced, cooked chicken for the tempeh. That’s what’s called for in the original recipe, from the Better Homes and Gardens Biggest Book of Slow Cooker Recipes,
but I replaced it with tempeh and loved the result. Likewise, I replaced the original shredded Monterey Jack cheese topping with sliced avocado, a much healthier (and tastier!) fat option.
- 1 cup chopped onion
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp ground red pepper
- 3 15-oz cans Great Northern beans, drained and rinsed
- 2 4-oz cans diced green chile peppers
- 4 cups reduced-sodium vegetable broth (or chicken broth)
- 1 8-oz package tempeh, diced
- ½ avocado (optional)
- Corn chips (optional)
- In a 3.5 - 6-qt slow cooker, place the onion, garlic, cumin, oregano, red pepper, beans, chile peppers, broth, and diced tempeh. Stir to combine.
- Cover and cook on low heat setting for 7-8 hours or on high-heat setting for 3.5-4 hrs.
- Ladle the chili into bowls and top with sliced avocado and crumbled corn chips.