tempeh kidney beans tomato paste diced tomatoes vegetable broth soy sauce or tamari liquid smoke apple cider vinegar garlic powder salt & pepper
onion bell pepper carrot garlic corn chili powder cumin paprika olive oil oregano
In a shallow dish, add the soy sauce, liquid smoke, apple cider vinegar, brown sugar, and spices. Whisk well. Add the tempeh and marinate for 30 minutes to 1 hour,
©Kirsten Nunez
Warm 1 to 2 tablespoons of oil in a skillet over medium heat. Add the tempeh crumbles, along the marinade. Sauté until golden brown and slightly crispy, about 5 to 7 minutes.
©Kirsten Nunez
Warm 1 to 2 tablespoons of oil in a pot. Add the onions, carrots, and bell peppers. Sauté for 5 to 7 minutes, or until the onions are tender. Add the garlic and cook for another 30 seconds.
©Kirsten Nunez
Add the spices and tomato paste. Toss to coat the vegetables, then cook for 1 minute. Add the diced tomatoes, broth or water, white beans, and corn. Mix well.
©Kirsten Nunez