Ingredients

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

Preparation

  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. 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. 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.