Ingredients

• 1 tablespoon olive oil
• 5 carrots , cut into bite-size pieces
• 1 sweet onion , chopped
• 5 cloves garlic , chopped
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 , 8 ounce
• 1 red bell pepper , cut into bite-size pieces
• 1 yellow bell pepper , cut into bite-size pieces
• 1 orange bell pepper , cut into bite-size pieces
• 1 , 28 ounce
• 1 , 15 ounce
• 1 , 15 ounce
• 1 , 15 ounce
• 1 , 15 ounce
• 1 tablespoon brown sugar

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.
2. 2 Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.

Nutrition per serving