Prep Time::30 mins
Cook Time::44 mins
Total Time:: 1 hr 14 mins
Servings::6
Yield::6 servings
Ingredients
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1 tablespoon olive oil
5 carrots, cut into bite-size pieces
1 sweet onion, chopped
5 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 (8 ounce) package tempeh (such as Trader Joe's® Organic 3 Grain Tempeh), crumbled
1 red bell pepper, cut into bite-size pieces
1 yellow bell pepper, cut into bite-size pieces
1 orange bell pepper, cut into bite-size pieces
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained and rinsed
1 tablespoon brown sugar
Directions
Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.
Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.
Cook's Notes:
You can use any bean that you prefer but having 3 types of beans makes it look colorful.
You can also add a variety of bell peppers to give it more color.
For extra kick, add 1 teaspoon cayenne pepper.