Chipotle Vegtable and Tempeh Stew

I threw together this stew, and it turned out really well, so I want to record what I did.

1 large white onion
5 or so small cloves garlic
2 canned chipotles, plus a few spoonfuls of adobo sauce from the can
1 tablespoon or more cumin
olive oil
a few small celery stalks
1 enormous zucchini squash
2 small eggplants
3 carrots
5-10 small tomatoes
2 cups broth
2 cups water
a few tablespoonfuls tomato paste
2 packages tempeh
quite a lot of fresh corn kernels (3-4 cups)
salt and pepper
juice of one lime
pinch cinnamon

Chop all vegetables into biggish pieces.

Saute chopped onion and garlic in a couple T. olive oil until soft and slightly browned. Midway through cooking, add cumin, chipotle, salt and pepper. Add celery, zucchini, carrot, eggplant and cook a few minutes. Add tomatoes, followed by broth and water. Add tomato paste and more adobo sauce if desired. Add diced tempeh and corn. Simmer for about half an hour, until all vegetables are well cooked. Add more salt and pepper to taste, then turn off heat and stir in lime juice and cinnamon.

I would've liked to have added some chili powder, but we seem to be out.