INGREDIENTS

   *1 Tbsp. canola oil
   *1 cup diced onion
   *4 medium cloves garlic, minced
   *16 oz tempeh, plain or three grain
   *Sea salt
   *Freshly cracked pepper
   *1/2 6-ounce can tomato paste
   *3 cups water
   *1 1/2 tsp. cinnamon
   *1 1/2 tsp. allspice
   *1/2 tsp. cayenne pepper
   *2 Tbsp. chili powder
   *1 tsp. cumin
   *1/2 tsp. oregano
   *1 Tbsp. maple syrup
   *2 Tbsp. cider vinegar
   *1 cup cooked small red beans or kidney beans

DIRECTIONS

• Use a non-stick stockpot or a Dutch oven to heat oil over moderate heat. Saute the onions and garlic until clear.
• Shred the tempeh until it resembles ground beef. Season with a little sea salt and add some freshly ground pepper. Mix in the mixture as it cooks. Stir until a bit golden brown in color. Mix in the tomato paste and water. Add spices and stir in maple syrup along with cider vinegar.  
• Lower heat, cover slightly and simmer. Stir from time to time as it cooks for an hour. Add the beans and simmer for another 20 minutes. Add seasonings according to taste.