8 Servings 35 min Cook
3 Tbsp Olive Oil
1 Medium (2-1/2" dia) Onions
4 Cloves, minced Garlic
1 1/2 Cup, chopped Red Bell Pepper
1 Carrot Carrots
2 Large whole (3" dia) Tomatoes
3 Tsp Paprika
2 Tsp, ground Cumin
1 Tsp Cayenne Pepper
2 Tsp Salt
1 Tsp, leaves Oregano
4 Tsp Thyme
3 Tsp Chili Powder
4 Cup Tomato Puree
3 Cup Water
2 Cup Kidney Beans
1 Can (12 oz) yields Corn
8 Oz Tempeh
Heat olive oil over medium heat in a large stock pot.
Add chopped onion and garlic.
Stir until onions become translucent and garlic fragrant.
Chop and add bell peppers, carrot, and tomatoes and continue to saute over medium heat for about 5 minutes.
Add spices and the remaining ingredients (crumbling tempeh by hand).
Bring to a boil then simmer over low heat for 30 minutes.
