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.
Serve over top a baked sweet potato for variation. Here’s an easy way to bake them. After washing, add a few holes along the top using a fork (see here), place the holes where the slice will be once cooked. Place sweet potatoes on a baking sheet lined with a silpat or parchment paper (no need to wrap them in foil). Place baking sheet on the middle rack in oven (no need to preheat), at 425 degrees F. Bake for 1 hour. After 1 hour they will be perfectly tender. These were large potatoes, smaller potatoes will cook a bit faster. Remove, let cool a few minutes before slicing down the center to expose its sweet, orange flesh. It’s a delicious way to serve your chili!