In a 4- to 5-quart slow cooker, combine the chopped kale, rinsed and drained black beans, undrained diced tomatoes, crumbled tempeh, chopped onion, red bell pepper, poblano pepper, and minced garlic.
Sprinkle the cumin, salt, oregano, and crushed red pepper flakes over the top.
Pour the vegetable broth over the mixture in the cooker.
Stir gently to combine.
Cover and cook on the low setting for 5 to 6 hours or on the high setting for 2. 5 to 3 hours, until the vegetables are tender.
Gently stir in the pre-cooked rice. Replace the cover and let it stand for 10 minutes to allow the rice to heat through and absorb some of the liquid.
Stir one last time and serve hot.
Garnish with your favorite toppings like avocado, cilantro, or a dollop of vegan sour cream.
When handling poblano or other chile peppers, wear gloves to protect your skin from the oils. If you don't have gloves, wash your hands thoroughly with soap and warm water immediately after chopping.
