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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a wonderful recipe from the blog Have Cake, Will Travel ( ). When I made it, I substituted frozen corn in place of peas and used less chili powder. It packs a lot of heat and makes for awesome leftovers. Ingredients:
2 tablespoons peanut oil (other oil works fine) |
1/3 cup chopped white onion |
2 garlic cloves, pressed |
1 big russet potato, brushed clean, peeled, chopped in small pieces |
1 (8 ounce) package tempeh, chopped in small bits |
1 (14 ounce) can diced tomatoes (undrained) |
2 tablespoons chili powder |
2 teaspoons ground cumin |
1/2 teaspoon dried oregano |
1 dash agave nectar (about 1 t) |
1 (14 ounce) can kidney beans (drained and rinsed) |
1/3 cup frozen green pea |
1 cup vegetable broth |
12 ounces beer, bottle (your choice which kind) |
Directions:
1. In a large saucepan, heat oil on medium high heat, add onion and garlic, let cook for a minute.
2. Add potato and tempeh, let cook on medium heat for about 7 minutes.
3. Add tomatoes, spices, nectar, beans, peas, broth, and beer. Bring to a boil, cover, and let simmer for 20 minutes or until potato bits are tender.
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