NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Black Beans

1/2 cup Kidney Beans

1/2 cup Chickpeas

2 ounces Tempeh

1 cup Diced Tomatoes

1/2 cup Red Bell Pepper (diced)

1/4 cup Onion (diced)

2 cloves Garlic

1 teaspoon Chili Powder

1 teaspoon Ground Cumin

PREPARATION

• 1

  In a large pot, heat a small amount of water or vegetable broth over medium heat. Add the diced onion and minced garlic, stirring until fragrant and slightly softened.

• 2

  Crumble the tempeh into the pot and cook for about 3-4 minutes until it starts to brown lightly.

• 3

  Add the black beans, kidney beans, chickpeas, and diced tomatoes to the pot. Stir to combine.

• 4

  Mix in the red bell pepper, chili powder, and ground cumin. If a bit of heat is desired, add more chili powder or a pinch of cayenne pepper.

• 5

  Bring the mixture to a gentle simmer and let it cook for 10-15 minutes, allowing the flavors to meld together. Stir occasionally.

• 6

  Adjust seasoning with salt and pepper to taste. Serve hot as a comforting meal for breakfast, lunch, or dinner.