Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Company. Food styling by Pearl Jones for Ashley Klinger & Co.
Makes 10 Servings
- Ingredients
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- 1 6-oz. package tempeh bacon, crumbled
- 2 15.5-oz. cans kidney beans, rinsed and drained
- 1 15.5-oz. can black beans, rinsed and drained
- 1 15.5-oz. can chickpeas, rinsed and drained
- 1 14-oz. can diced tomatoes
- 2cups vegetable stock
- 1 12-oz. bag frozen pepper and onion blend (about 2¾ cups)
- 1 7-oz. can chipotle chili peppers in adobo sauce
- Directions
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Combine all ingredients in a large slow cooker.
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Cover and cook on high for 4 hours.
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Cool slightly before serving.
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Store leftovers in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
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