Not only is this vegetable chili easy to make using a crockpot or stovetop, but it’s also oil-free, and of course as delicious as can be!
Crock-Pot: Place ingredients into the bottom of a 4 – 6 qt. slow-cooker and give a good stir. Cook on high for 3 – 4 hours, or low for 5 – 7 hours.
Stovetop: Place ingredients in a large dutch oven or pot, give a good stir, bring to a boil, reduce heat to low and simmer for 1 to 1 and 1/2 hours, stirring occasionally.
To serve: Serve with toppings of choice.
Serves 4 – 6
If you don’t have tempeh, use 1 can (14 oz.) pinto beans.
If you’d like to add another vegetable, try adding the optional diced bell pepper (any color will do). Or, add in a diced zucchini.
If you don’t have quinoa, you can omit it and use 2 1/2 cups of water instead of 3.
Add a jalapeno, seeds removed and diced, when cooking the chili for extra heat and flavor. Add the jalapeno when adding the other vegetables to the pot.
It’s great served over top a baked sweet potato for variation.