Slow Cooker Chili~ Clean Cuisine

By SpartyGreenMom

Ingredients

• 2 Tablespoons cold-pressed extra-virgin olive oil
• 1 Spanish onion, finely chopped
• 3 carrots, chopped
• 2 Tablespoons minced garlic
• 3 celery ribs, chopped
• 1 red or orange bell pepper, chopped (or green pepper..like the picture below)
• 2 Tablespoons minced canned chipotle chilies in adobo sauce, plus 1 to 2 teaspoons adobo sauce
• Unrefined sea salt (or Real Salt) to taste (Add some lime juice to cut the amount of salt you need to add!)
• 3 Tablespoons nutritional yeast
• 2 cans (15 ounces each) BPA-free organic small red beans, rinsed and drained (you can also use black beans like the picture below)
• 1 can (14.5 ounces) diced tomatoes
• 2 1/2 Cups organic vegetable broth
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 packages (8 ounces each) tempeh (such as Lightlife) or use pastured turkey browned with garlic & onions
• 6 ounces beer
• 1 Tablespoon raw honey (I'd omit the honey)

Details

Servings 1
Adapted from cleancuisineandmore.com

Preparation

Step 1

Heat 1 Tablespoon of the oil in a large heavy pot over medium heat. Add the onions, carrotsm and 1 Tablespoon of the garlic; sauté until the onion is soft, 4 to 5 minutes. Add the celery, bell pepper, chipotle chilies, and adobo sauce; sauté until the bell pepper is crisp-tender, 4 to 4 minutes. Season with salt to taste.

Transfer the vegetable mixture to a 5-6 qt slow cooker. Add the nutritional yeast, beans, tomatoes, broth cumin, and chili powder. Use a wooden spoon to stir the ingredients together.

Grate the Tempeh. Pour the remaining 1 Tablespoon of oil into the skillet used to sauté the vegetables; heat the oil over medium heat. Add the remaining 1 Tablespoon of garlic and grated tempeh and sauté until golden brown, about 8 minutes. Season with salt to taste. Add the beer and honey and stir to scrape up any bits from the bottom of the pan. Let the beer reduce by half.

Transfer the tempeh mixture to the slow cooker and stir to combine. Cover and cook on low heat for two hours. Let chili sit for at least 20 minutes before serving. Serve warm.