recipe ingredients
1 Tbsp. canola oil
1 cup diced onion
4 medium cloves garlic, minced
16 oz tempeh, plain or three grain
Sea salt
Freshly cracked pepper
1/2 6-ounce can tomato paste
3 cups water
1 1/2 tsp. cinnamon
1 1/2 tsp. allspice
1/2 tsp. cayenne pepper
2 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. oregano
1 Tbsp. maple syrup
2 Tbsp. cider vinegar
1 cup cooked small red beans or kidney beans

recipe directions
Heat oil in a nonstick stockpot or Dutch oven over medium heat. Add onions and garlic and stir until translucent.

Crumble tempeh in pieces resembling ground beef into the pot, seasoning with a bit of sea salt and some freshly ground pepper. Stir mixture while cooking until slightly golden brown. Stir in tomato paste and water until well blended. Add spices. Mix in maple syrup and cider vinegar.

Reduce heat and simmer partially covered, stirring occasionally, for about 1 hour. Add beans and simmer for 20 minutes or until heated through. Taste and adjust seasonings.

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