Chili Con Tempeh

Chili Con Tempeh

Taken from Gary Null's Power Foods, slightly adapted. Very hearty, very tasty.

2 16-ounce cans chopped tomatoes
1 3-ounce can tomato paste
1 cup of frozen white corn
1 zucchini, chopped
1 large sweet potato, chopped
1 bell pepper, chopped
1 jalapeno pepper, minced
3 TBSP chili powder, more or less to taste
2 tsp cumin
1 tsp dried oregano
1 package tempeh, crumbled
1 15-ounce can kidney, pinto, or black beans, thoroughly rinsed

1. In a large pot, combine tomatoes, tomato paste, corn, zucchini, sweet potato, bell pepper, jalapeno pepper, chili powder, cumin, and oregano.

2. Cover and simmer for 1 hour.

3. Add the tempeh and beans and simmer for 30 minutes more.

4. Can be served as is, or with brown rice.