Slow Cooker Almost White Chili with Tempeh and Winter Squash

[Guest guest]

I made it while snowed in so you'll notice lots of pantry ingredients. I've

linked to the recipes for the staples I used so you can make them from scratch

when you aren't house bound.

 

I learned about boiling tempeh to get some of the stronger favor out from Isa's

books. Place cut tempeh into enough boiling water to cover it and cook for 10

minutes. Now your temeph is ready to go.

 

Slow Cooker Almost White Chili with Tempeh and Winter Squash (*gluten-free)

http://healthyslowcooking.wordpress.com/2010/02/01/slow-cooker-almost-white-chil\

i-with-tempeh-and-winter-squash/

 

Prep time: 15 minutes

Cooking Time: 6 – 8 hours

 

2 cans white beans (or dry equivalent pre-cooked by you)

1 package tempeh, crumbled (* if you are gluten-free make sure to avoid 3-grain

tempeh and get plain soy instead)

1/2 cup salsa verde

1 can diced tomatoes (I used Muir Glen Chipolte)

1 1/2 cup pureed butternut squash (or 1 can organic)

2 cloves garlic, minced

1 tsp cumin

1 Tb jerk seasoning

2 Tb vegetarian Worcestershire sauce

 

The night before: Boil the tempeh if you're going to do that. Crumble and put in

the fridge for the morning.

 

In the morning: Add all the ingredients and cook on low for 6-8 hours. Re-season

before serving. I'm trying to eat almost no salt, but you will need to add salt

to taste.

 

Kathy

http://healthyslowcooking.wordpress.com