Disco Stew

Name: Disco Stew
Ingredients: 2 tablespoons peanut oil (other oil works fine); 1/3 cup chopped white onion; 2 garlic cloves, pressed; 1 big russet potato, brushed clean, peeled, chopped in small pieces; 1 (8 ounce) package tempeh, chopped in small bits; 1 (14 ounce) can diced tomatoes (undrained); 2 tablespoons chili powder; 2 teaspoons ground cumin; 1/2 teaspoon dried oregano; 1 dash agave nectar (about 1 t); 1 (14 ounce) can kidney beans (drained and rinsed); 1/3 cup frozen green pea; 1 cup vegetable broth; 12 ounces beer, bottle (your choice which kind)

14 ingredients

3 steps

Ingredients

2 tablespoons peanut oil (other oil works fine)
1/3 cup chopped white onion
2 garlic cloves, pressed
1 big russet potato, brushed clean, peeled, chopped in small pieces
1 (8 ounce) package tempeh, chopped in small bits
1 (14 ounce) can diced tomatoes (undrained)
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 dash agave nectar (about 1 t)
1 (14 ounce) can kidney beans (drained and rinsed)
1/3 cup frozen green pea
1 cup vegetable broth
12 ounces beer, bottle (your choice which kind)

Directions

1

In a large saucepan, heat oil on medium high heat, add onion and garlic, let cook for a minute.
2

Add potato and tempeh, let cook on medium heat for about 7 minutes.
3

Add tomatoes, spices, nectar, beans, peas, broth, and beer. Bring to a boil, cover, and let simmer for 20 minutes or until potato bits are tender.