Hoff's Tempeh Chili

Hoff's Tempeh Chili
Yields: 10-12 cups
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• 1 46 oz. can Tomato Juice
• 2 15 oz. cans Kidney Beans (rinsed & drained)
• 1 15 oz. can Pumpkin
• 8 oz. Tempeh/Smoked Tempeh
• 1 6 oz. can Tomato Paste
• 1 Zucchini (shredded)
• 1 medium Sweet Onion (chopped)
• 3 cloves of Garlic (minced)
• 1/4 cup Almond Butter
• 2 tbsp. Liquid Smoke 
• 1 tbsp. Chili Powder
  
• 1 tbsp. Cumin
• 2 tsp. Garlic Powder
• 2 tsp. Onion Powder
• 1 tsp. Paprika
• 1 tsp. Sea Salt

Directions:

1. Turn slow cooker to high to warm up
2. Add Onion & Garlic and sweat to soften (about 5 minutes)
3. Rough chop Tempeh and grind into crumbles using a Vitamix or Mini Food Processor
4. Stir together remaining ingredients (except Spices) into slow cooker
5. Heat on low for about 6-8 hours, high for about 4 hours
6. With 2 hours or less to go, add the Spices to prevent them from losing their flavor.

Hoff Thoughts: I enjoy this Chili - Skyline style, served over a generous portion of Whole Wheat Spaghetti!  I used to use V8 Juice in this recipe; but much to my horror, it turns out V8 isn't vegan!