Tempeh Chile

• 2 onions, minced
• 2 carrots, peeled and cut into 1/2 inch pieces
• 1 red bell pepper, stemmed, seeded and chopped fine.
• 9 garlic cloves, minced or pressed
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 2 tsp. ground cumin
• 1 28-oz can crushed tomatoes
• 1 15-oz can kidney beans drained and rinsed (can use 2)
• 1 8 oz pkg tempeh crumbled
• 1 cup water
• 1 teaspoon minced canned chipotle chile in adobo sauce.
• 1 zucchini quatered and sliced 1/2 inch thick.
• 1 cup frozen corn
• 1/2 cup minced fresh cilantrol
• salt and pepper

1. 1) saute onion, add crrots, bell pepper, oil, garlic, chili powder, oregano, cumin (atk does this in microwave for 8-10 min). transfer to slow cooker.
2. 2) stir tomatoes, beans, tempeh, water and chipotles into slow cooker. cover and cook until chili flavors have melded and tempeh is tender - 4-6 hours on low.
3. 3) stir in zucchini, cover and cook on high until tender - about 30 min. stir in corn and let sit until heated through - 5 min. stir in cilantro and season with salt and pepper.

onions, carrots, red bell pepper, garlic, chili powder, oregano, ground cumin, tomatoes, kidney beans, water, zucchini, frozen corn, fresh cilantrol, salt

Taken from www.epicurious.com/recipes/member/views/tempeh-chile-50165913 (may not work)