Tempeh Quinoa Chili

I forgot to take a picture of the final result but here’s what goes into the crock pot…

  • Tempeh, crumbled
  • 3/4 C Quinoa, rinsed
  • Onion, chopped
  • Garlic Seasoning
  • S&P
  • Oregano
  • Chili Powder
  • Zucchini, chopped
  • Jalapeno, thinly sliced
  • Raw Corn, cut off the cob
  • Fresh Cilantro
  • Tomato, diced
  • 1 C Roasted Red Pepper and Tomato Soup (I used this instead of a tomato sauce)
  • Cumin
  • Coriander
  • 2 Cans Chili Beans, drained and rinsed
  • Water

1.  First brown the tempeh.  Saute half the onion in some olive oil, add the tempeh, and season with s&p. garlic seasoning, oregano, and chili powder.

Browned Tempeh

2. To the crock pot add: quinoa, other half of the onion, zucchini, corn, and jalapeno.

Quinoa, Corn, Zucchini, Jalapeno, Onion

3. Top with browned tempeh, tomato, cilantro, and soup.

Tempeh, Soup, Cilantro, and Tomato

4. Add beans, cumin, coriander, s&p, and 1 1/2 cups of water.

Beans and Spice

5. Cook on low for 4-5 hours.

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