Ingredients
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 jalapeño 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
Preparation
Combine cumin, salt, and pepper; sprinkle over chicken.
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.
Ladle 1 1/4 cups stew into each bowl. Top each serving with 2 teaspoons cilantro and 2 teaspoons sour cream.
