Tempeh Crockpot Chili

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Tempeh Crockpot Chili

Serves: 6Portions: 1 Yellow, 2 green

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

  1. Rinse and drain beans in a colander. 
  2. Add the onions and green peppers to bottom of crockpot
  3. Crumble the tempeh  
  4. Add spices, Tomatoes and the beans
  5. If the mixture appears dry, add vegetable broth
  6. Add salt and pepper to taste and/or more chili powder if you want it to be spicier.
  7. Chop the zucchini and set aside in a bowl.  Add the zucchini in the last hour or so of cooking.
  8. Cook on high for 4 hours, or on Low for 6-8 (Add zucchini in total it takes about 4 hours of cooking on high. This allows the tempeh to absorb the flavors.)

  • *note: Portions is from the 21 Day Fix/Portion Fix program. Click here for more information, or contact me!

  • 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

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