Slow cooker smoky tempeh & kale chili builds its depth on smoked tempeh, black beans, poblanos, and a five-hour simmer — no meat required for that cooked-all-day chili character. One pot, six bowls, and a very good week ahead.
Craving a meal that’s both incredibly satisfying and ridiculously easy? Look no further! This Slow Cooker Smoky Tempeh & Kale Chili is the ultimate ‘set it and forget it’ dinner. Just toss a handful of wholesome ingredients into your crockpot in the morning, and come home to a house filled with the warm, inviting aroma of a hearty, flavor-packed chili. It’s loaded with plant-based protein from black beans and smoky tempeh, nutrient-rich kale, and a perfect blend of spices that will warm you from the inside out. Get ready for your new favorite weeknight staple!
Ingredients
• PREP: 25 minutes | COOK: 5 to 6 hours (low) or 2.5 to 3 hours (high) | STAND: 10 minutes | MAKES: 6 servings
• 4 cups / 170g (6 oz) chopped fresh kale leaves
• 2 15-ounce / 425g (15 oz) cans black beans, rinsed and drained
• 1 14.5-ounce / 411g (14.5 oz) can diced tomatoes, undrained
• 1 8-ounce / 227g (8 oz) package smoked tempeh or tempeh bacon, crumbled
• 1 cup / 150g (5.3 oz) chopped onion, about 1 large
• 3/4 cup / 115g (4.1 oz) chopped red bell pepper, about 1 medium
• 1 medium fresh poblano pepper, seeded and chopped
• 3 cloves garlic, minced
• 1 teaspoon / 2g (0.07 oz) ground cumin
• 1/2 teaspoon / 3g (0.11 oz) salt
• 1/2 teaspoon / 1g (0.04 oz) dried oregano, crushed
• 1/2 teaspoon / 1g (0.04 oz) crushed red pepper flakes
• 1 14-ounce / 400ml (13.5 fl oz) can vegetable broth
• 1 8.8-ounce / 250g (8.8 oz) pouch cooked long grain rice
Instructions
1. In a 4- to 5-quart slow cooker, combine the chopped kale, rinsed and drained black beans, undrained diced tomatoes, crumbled tempeh, chopped onion, red bell pepper, poblano pepper, and minced garlic. Sprinkle the cumin, salt, oregano, and crushed red pepper flakes over the top.
2. Pour the vegetable broth over the mixture in the cooker. Stir gently to combine.
3. Cover and cook on the low setting for 5 to 6 hours or on the high setting for 2.5 to 3 hours, until the vegetables are tender.
4. Gently stir in the pre-cooked rice. Replace the cover and let it stand for 10 minutes to allow the rice to heat through and absorb some of the liquid.
5. Stir one last time and serve hot. Garnish with your favorite toppings like avocado, cilantro, or a dollop of vegan sour cream.
Nutritional Information
• Per Serving: 328 calories; 6g (0.21 oz) total fat (1g / 0.04 oz saturated fat); 0mg cholesterol; 1,187mg sodium; 56g (1.98 oz) carbohydrate; 12g (0.42 oz) fiber; 24g (0.85 oz) protein.
Pro Tips
• If you can’t find smoked tempeh, use regular tempeh and add 1/2 teaspoon (10 ml / 0.3 fl oz) of liquid smoke or 1 teaspoon (5 ml / 0.2 fl oz) of smoked paprika for that delicious, smoky flavor.
• When handling poblano or other chile peppers, wear gloves to protect your skin from the oils. If you don’t have gloves, wash your hands thoroughly with soap and warm water immediately after chopping.
• For a thicker, stew-like consistency, you can mash about half a cup of the black beans with a fork before adding them to the slow cooker.
• This chili is fantastic for meal prep! It stores well in an airtight container in the refrigerator for up to 4 days. The flavors get even better overnight.
FAQ
Q: Is this tempeh chili a good source of plant-based protein
A: Absolutely! This chili is packed with protein from two excellent plant-based sources: smoky tempeh and black beans. A single serving provides a hearty 24 grams (0.85 oz / 24.1 g) of protein, making it a very satisfying and filling vegetarian meal.
Q: Can I make this chili without tempeh
A: Yes, you can. For a soy-free option, you can substitute the crumbled tempeh with an equal amount of cooked lentils or a mix of chopped mushrooms and walnuts. If you still want a high-protein alternative, a plant-based ground ‘meat’ substitute would also work well. Remember to add a little smoked paprika or liquid smoke to keep that signature smoky flavor.
Q: Is this slow cooker chili recipe vegan
A: The chili itself is completely vegan as written, using only plant-based ingredients like tempeh, beans, kale, and vegetable broth. To keep the entire meal vegan, simply choose vegan-friendly toppings such as avocado, fresh cilantro, or a dollop of dairy-free sour cream.
Q: How long does this vegetarian chili last in the fridge
A: This chili is perfect for meal prep. You can store it in an airtight container in the refrigerator for up to 4 days. The flavors actually meld together and become even more delicious the next day, making it a great option for weekday lunches.
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Slow Cooker Smoky Tempeh & Kale Chili
Ingredients
Method
- In a 4- to 5-quart slow cooker, combine the chopped kale, rinsed and drained black beans, undrained diced tomatoes, crumbled tempeh, chopped onion, red bell pepper, poblano pepper, and minced garlic.
- Sprinkle the cumin, salt, oregano, and crushed red pepper flakes over the top.
- Pour the vegetable broth over the mixture in the cooker.
- Stir gently to combine.
- Cover and cook on the low setting for 5 to 6 hours or on the high setting for 2. 5 to 3 hours, until the vegetables are tender.
- Gently stir in the pre-cooked rice. Replace the cover and let it stand for 10 minutes to allow the rice to heat through and absorb some of the liquid.
- Stir one last time and serve hot.
- Garnish with your favorite toppings like avocado, cilantro, or a dollop of vegan sour cream.
- When handling poblano or other chile peppers, wear gloves to protect your skin from the oils. If you don't have gloves, wash your hands thoroughly with soap and warm water immediately after chopping.
