Disco Stew

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons peanut oil (other oil works fine)
• 1/3 cup chopped 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)

Recipe

• 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.