Easy southwestern tempeh and bean stew
1 (15 ounce) can pinto beans, drained and rinsed
1 pound tempeh, cut into chunks
1 cup frozen or canned corn
1 cup salsa
14 ounces vegetable broth
1 (4 1/2 ounce) can chopped green chiles
1 teaspoon cumin
crushed tortilla chips, to garnish, optional
1. Place all of the above ingredients except chips into a crock pot and stir until well mixed.
2. Cover and cook on low for about 10 hours or on high for about 5 hours.
3. To serve, spoon into bowls and top with crushed tortilla chips. Enjoy!
Source of recipe: This recipe was inspired by a meat-based cookbook that was handed down to me by my mother-in-law. I modified and rewrote it to fit into a veg diet.