Add the water to the pan and sauté the onion about 5 minutes.
Add the garlic and all of the other vegetables except the zucchini. Saute about 10 minutes.
Add the spices and salt and pepper to taste.
Add the canned tomatoes, beans, quinoa and tempeh, along with 1 cup water, stirring to combine.
Cook another 10 minutes and add more water if it becomes too thick.
Add the zucchini and cook until zucchini is soften but not mushy.
Top with sliced avocado, soy yogurt and a sprinkling of cilantro. Serve salsa on the side.
*I recommend using Ceylon cinnamon, which has a sweeter, more delicate flavor, because the most common cinnamon, cassia, contains coumarin, a naturally occurring compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.Yogurt and salsa not included[nutrition-label]
Plant-Based Vegetarian Chili
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.