Tempeh Chili



1 package tempeh – crumbled into small pieces
1 28oz/800ml can diced tomatoes – no salt
1 small spanish onion – chopped
1-3 cloves garlic – minced
1 400ml can kidney beans- no salt – drained and rinsed
1 can black beans – drained and rinsed
1 tsp black pepper
1 tsp sea salt
1/2 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp basil
1-2 cups water – depending on desired consistency


In a slow-cooker combine all the ingredients and cook on low temperature for 6-8 hours.

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