Disco Stew Recipes

DISCO STEW

Disco Stew image

This is a wonderful recipe from the blog Have Cake, Will Travel (http://havecakewilltravel.com). When I made it, I substituted frozen corn in place of peas and used less chili powder. It packs a lot of heat and makes for awesome leftovers.

Provided by Bealicious

Categories Stew

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

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)

Steps:

In a large saucepan, heat oil on medium high heat, add onion and garlic, let cook for a minute.
Add potato and tempeh, let cook on medium heat for about 7 minutes.
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.

Nutrition Facts : Calories 292.8, Fat 10.1, SaturatedFat 1.9, Cholesterol 0.4, Sodium 519.6, Carbohydrate 36.4, Fiber 6.7, Sugar 5.7, Protein 14

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