Hearty Bean and Tempeh Chili

1 28-oz can crushed or diced tomatoes
4 15-oz. cans beans, whatever kind you like, rinsed and drained (I like to use two cans of kidney beans and one can each black and pinto)
1 8-oz. package tempeh, crumbled
1 c. water or veggie broth/stock (I use Better Than Bouillon No Beef)
2 T. tomato paste
1 T. chili powder
1 T. paprika
1 T. smoked paprika
1 T. brown sugar
1 t. ground cumin
1 t. chipotle powder
1 t. onion powder
1 t. garlic powder
1/2 t. dried oregano
1/2 t. ground black pepper (preferably fresh)
salt, to taste
toppings, like cheese, chopped onions, Fritos, sour cream, cashews, avocado, etc., optional

Directions for slow-cooker:
Combine all ingredients except for salt and toppings in your at least 4 quart slow cooker.
Cook on high for about 2 hours or on low for up to 8.
Taste and salt (if you want) before serving with toppings.

Directions for stove top:
Combine all ingredients except for salt and toppings in your at least 4 quart pot.
Bring to a slow boil over medium heat then reduce heat to low and simmer for at least 30 minutes (or up to a few hours) stirring occasionally to make sure it doesn’t stick to the bottom of the pan.
Taste and salt (if you want) before serving with toppings.

Serving Size: makes 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user SARAKATHLEENH.