Tempeh Chili

• 29 ounces pinto beans (1 large jar)
• 8 ounces tempeh
• 16 ounces frozen corn
• 1 green pepper (chopped)
• 1 red pepper (chopped)
• 1 yellow pepper (chopped)
• 1 onion (chopped)
• 1 tablespoon olive oil
• 2 garlic cloves (diced)
• 29 ounces stewed tomatoes (chopped, 2 regular cans)
• 2 tablespoons chili powder (adjust to taste)
• 12 teaspoon cumin
• 12 teaspoon oregano
• 14 teaspoon paprika
• 14 teaspoon Tabasco sauce (adjust to taste)
• 2 cups tomato juice
• 2 cups water (can substitute vegetable broth)

1. Place ingredients into slow-cooker.
2. Cook on low heat for 5-7 hours, stirring occasionally.

pinto beans, corn, green pepper, red pepper, yellow pepper, onion, olive oil, garlic, tomatoes, chili powder, cumin, oregano, paprika, tabasco sauce, tomato juice, water

Taken from www.food.com/recipe/tempeh-chili-154770 (may not work)