• Slow Cooker Root Vegetable and Tempeh Chili
  • Spiralized Zucchini and Bean Sprout Collard Wrap
  • Yoga – Why I Practice
  • Creamy Vegan Mushroom Soup with Garlicky Kale Chips
  • Avocado and Tomato Salad
  • Orange-Sesame Tofu and Fennel Salad

Slow Cooker Root Vegetable and Tempeh Chili

Tempeh never ceases to amaze me with its versatility and chameleon-like ability to absorb and take on different flavors. Whether it’s the spicy zest of chimichurri or red hot of Frank’s, tempeh proves time and again that it can stand up to the culinary task. That’s why I turned to it when preparing a vegan slow cooker chili in anticipation of the Blizzard of 2015 (and plan to make it again for Superbowl Sunday). Tempeh is a reliable team member and never disappoints. Vegetarian chili is one thing, but protein-packed tempeh chili is another. Add some seasonal root vegetables, beans, and spices, and you have a hearty, filling chili even meat eaters will down by the next down (I couldn’t help myself..)

Vegan Root Vegetable and Tempeh Chili  l www.stephinthyme.com

This slow cooker tempeh chili is packed with a colorful medley of root vegetables – beets, turnips, rutabagas, sweet potatoes, parsnips, and carrots – and the combination of earthy and sweet flavors results in a meatless chili with a surprising depth of flavor. The earthiness of the beets and rutabagas plays against the sweetness of the carrots and sweet potatoes, the cinnamon-y taste of the parsnips dancing in between. The turnips (er, referee?) balance the two contrasting sides with a subtle flavor. And you thought vegetables couldn’t be fun!

Vegan Root Vegetable and Tempeh Chili  l www.stephinthyme.com

When preparing the chili, I layered all the root vegetables on the bottom of the slow cooker to give them a jump start on the cooking process. I then layered the cubed tempeh on top of the vegetables, followed by the vegetable broth and can of diced tomatoes. Kidney beans and black beans, which don’t need much cooking at all, were last on the pile.

After two hours, I added half the seasoning and gave the chili a good stir. Even on Low temperature, the root vegetables already started to soften. To ensure the spices weren’t dulled in the cooking process, I added the remaining half towards the tail end of cooking four hours later. After a total of six hours on Low setting, the root vegetables were tender, the tempeh soft, and the whole texture of the chili like a velvety stew.

Vegan Root Vegetable and Tempeh Chili  l www.stephinthyme.com

As a final garnish, I topped the chili with a handful of Daiya cheddar style shreds (which melt wonderfully), a dollop of vegan sour cream, and chopped parsley. If you are serving those who prefer not to eat fully vegan, you can certainly swap out the ingredients mentioned above for regular cheddar shreds and sour cream (or Greek yogurt). You can tell them about the tempeh later…

Vegan Root Vegetable and Tempeh Chili  l www.stephinthyme.com

What is your favorite slow cooker dish? What are you serving on Superbowl Sunday? Please share in the comments or on Twitter!

Vegan Root Vegetable and Tempeh Chili  l www.stephinthyme.com

Vegan Root Vegetable and Tempeh Chili l www.stephinthyme.com
Slower Cooker Root Vegetable and Tempeh Chili
Servings Prep Time
12 servings 20 mins
Cook Time
6 hrs
Servings Prep Time
12 servings 20 mins
Cook Time
6 hrs
Vegan Root Vegetable and Tempeh Chili l www.stephinthyme.com
Slower Cooker Root Vegetable and Tempeh Chili
Servings Prep Time
12 servings 20 mins
Cook Time
6 hrs
Servings Prep Time
12 servings 20 mins
Cook Time
6 hrs
Instructions
  1. Peel and cut the vegetables into 1/2" cubes. Try and make sure to cut all the pieces the same size so they cook evenly. Add to a large bowl and toss to combine.
  2. Add the vegetables to the bottom of a slower cooker. Rinse and cut the tempeh into 1/2" cubes, then layer on top of the vegetables. Pour the cup of vegetable broth and 28oz can of diced tomatoes over the tempeh. Add the two cans of rinsed beans on top of the tomatoes.
  3. Cover and set the slow cooker to Low. After two hours, add HALF the seasoning and stir to combine all the ingredients. Replace the cover and continue to cook for an additional four hours.
  4. After a total of six hours, stir in the other half of the seasoning. If the vegetables are tender and the tempeh soft, turn the slower cooker down to warm and serve the chili. If not, cook on Low for an additional hour.
  5. Portion the chili into large bowls. Add desired amount of Daiya cheddar style shreds on top of the hot chili. Dollop a spoonful of vegan sour cream on top of the cheddar. Garnish with a sprinkle of chopped parsley. Serve immediately.
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