Recipe by Katie Mae
Makes six 2-cup servings | Ready in 30 minutes | Stores 1 week in fridge
1 red onion, diced
1 jalapeno, minced
6 garlic cloves, minced
1½ tablespoons chili powder
1 tablespoon dried oregano
½ tablespoon ground cumin
1 lb sweet potato, diced into ½-in cubes (about 2 medium)
3 cups low-sodium vegetable broth or water
28 oz canned fire-roasted diced tomatoes
3 Medjool dates, pitted and diced
12 oz tempeh, diced
1½ cups cooked black beans (15-oz can, drained and rinsed)
1½ cups cooked kidney beans (15-oz can, drained and rinsed)
1½ cups frozen corn, thawed
1 red bell pepper, diced
1 teaspoon liquid smoke (optional)
- In a large soup pot over medium heat, add onion, jalapeno, garlic, spices and cubed sweet potato. Cover and dry-sauté for a few minutes, or until the onion becomes translucent. Stir frequently to prevent the veggies from sticking to the bottom of the pan.
- Stir in the water and tomatoes, and bring to a boil. Then reduce the heat to low, and add the dates and tempeh. Simmer for about 15 minutes, stirring occasionally.
- Once the sweet potatoes are soft in the middle when poked with a fork, mix in the beans, corn, and bell peppers, tomatoes. Simmer for 5 to 10 more minutes to let all the flavors mingle.