Smoky Slow Cooker Three-Bean Chili With Tempeh Bacon

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Slow Cooker Three-Bean Chili With Tempeh Bacon

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
  • 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
  1. Combine all ingredients in a large slow cooker.

  2. Cover and cook on high for 4 hours.

  3. Cool slightly before serving.

  4. 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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