In a large pot, heat olive oil over medium heat. Add carrots, garlic, onions, zucchini, chili powder, cumin, oregano, paprika, and salt.
Cook for 10 to 15 minutes, until tender. Add tomatoes, tempeh, beans, vinegar, and 1 cup (250 mls) water.
Bring to a boil, reduce heat to medium-low, cover, and cook for 2 hours.
Season with extra salt, if desired. Ladle into bowls and garnish with chopped cilantro.
Each serving contains: 345 calories: 24 g protein and 7 g of fibre