MAKEOVER: Crock pot Vegetarian Tempeh Chili (by PENNYDREADFUL) (by PENNYDREADFUL)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 15 oz cans of beans (I used black and kidney)1/2 large red onion, diced1/2 green pepper, diced4 oz tempeh, crumbled1/2 T chili powder (I use the hot mexican style)1/2 T ground cumin1 large can whole tomatoes2 cloves, garlic, mincedsalt and pepper to taste2 chopped zucchini
Rinse and drain beans in a colander.
Add the onions and green peppers to bottom of crockpot, I used a frozen mix. Crumble the tempeh and add to pot.
Add spices to the pot.
Add the tomatoes and the beans. Add vegetable broth, if the mixture seems to be dry.
Add salt and pepper to taste and/or more chili powder if you want it to be spicier.
Chop and add the zucchini in the last hour to hour and a half of cooking. (in total it takes about 4 hours of cooking on high. This allows the tempeh to absorb the flavors.)
Add the onions and green peppers to bottom of crockpot, I used a frozen mix. Crumble the tempeh and add to pot.
Add spices to the pot.
Add the tomatoes and the beans. Add vegetable broth, if the mixture seems to be dry.
Add salt and pepper to taste and/or more chili powder if you want it to be spicier.
Chop and add the zucchini in the last hour to hour and a half of cooking. (in total it takes about 4 hours of cooking on high. This allows the tempeh to absorb the flavors.)
Nutritional Info Amount Per Serving
- Calories: 212.4
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 805.7 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 11.7 g
- Protein: 14.1 g
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