MAKEOVER: Crock pot Vegetarian Tempeh Chili (by PENNYDREADFUL) (by PENNYDREADFUL)
 (by PENNYDREADFUL) Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of MAKEOVER: Crock pot Vegetarian Tempeh Chili (by PENNYDREADFUL) (by PENNYDREADFUL) calories by ingredient
View the original recipe for MAKEOVER: Crock pot Vegetarian Tempeh Chili (by PENNYDREADFUL)
Introduction
Spicy! Spicy!Number of Servings: 6
Ingredients
-
2 15 oz cans of beans (I used black and kidney)
1/2 large red onion, diced
1/2 green pepper, diced
4 oz tempeh, crumbled
1/2 T chili powder (I use the hot mexican style)
1/2 T ground cumin
1 large can whole tomatoes
2 cloves, garlic, minced
salt and pepper to taste
2 chopped zucchini
Directions
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.)