Tempeh Chili

Josh Bess's Note:

There are several recipes floating around out there. I like this one the best

• Total Time: 6 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 8

• 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)
• ½ teaspoon cumin
• ½ teaspoon oregano
• ¼ teaspoon paprika
• ¼ teaspoon Tabasco sauce (adjust to taste)
• 2 cups tomato juice
• 2 cups water (can substitute vegetable broth)

Directions:

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