I subbed black beans for one of the cans (so it was 1 can black beans & 1 can black-eyed peas) and used only 8 oz of tempeh. I skipped the beer (didn’t have any) and subbed the canned chilies for more jalapeños. I sautéed the veggies and then threw it all in the slow cooker and added 1/2 bunch kale at the end. I served it topped with my cashew sour cream , avocado, cilantro, chives & hot sauce.
Yummy and a great way to use tempeh which is the healthiest form of soy and a great source of protein! And I just love chili!