Peasant Stew

• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chopped onion
• 1 package of tempeh
• 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
• 1 (4.5-ounce) can chopped green chiles, undrained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1/4 cup minced fresh cilantro
• 1/4 cup reduced-fat sour cream

1. Combine cumin, salt, and pepper; sprinkle over chicken.
2. Place tempeh in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour.
3. Ladle 1 1/4 cups stew into each bowl. Top each serving with 2 teaspoons cilantro and 2 teaspoons sour cream.

ground cumin, salt, black pepper, onion, tomatoes, green chiles, pinto beans, kidney beans, fresh cilantro, sour cream

Taken from www.epicurious.com/recipes/member/views/peasant-stew-50052309 (may not work)