Ingredients

• Ingredients Units USM Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water 1 large onion, diced (any color) 4 cloves garlic, minced 1 – 2 peppers (bell or poblano), seeds removed and diced 1 package (8oz.) tempeh, crumbled 1 – 2 tablespoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon paprika (smoked or regular) 1 can (15oz.) red kidney beans, drained and rinsed 1 can (15oz.) sweet corn, drained or 1 1/2 cups fresh or frozen 1 can (28oz) diced tomatoes (fire roasted pref.) 4 cups vegetable broth or water 1 bottle dark beer (Modelo Negra) or 1 1/2 cups water 12 oz. elbow pasta (or other small pasta), about 2 1/2 cups salt and pepper, to taste Optional garnish shredded vegan cheese sliced green onions vegan cashew sour cream fresh chopped cilantro

Preparation

• Instructions Saute: In a large dutch oven or pot, heat the oil/water over medium heat, saute the onion, garlic, peppers and tempeh for 5 minutes. Add the chili powder, cumin, paprika, oregano and salt, cook 1 minute, or until nice and fragrant. Boil and simmer: Add the tomatoes, pasta, beans, corn, and pour the liquids over top, give a good stir. Bring to a boil, cover askew, reduce heat and simmer at a gentle rolling boil for 10 minutes, or until pasta is tender. Season with salt and pepper. Add a bit of cayenne powder for extra heat if you like. Serve warm with optional toppings. Serves 6 Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days in an airtight container. It’s also freezer friendly and can be stored in the freezer for up to 2 – 3 months.