Ingredients:

• 2 tbsp (30 mls) extra virgin olive oil
• 4 carrots, diced
• 4 garlic cloves, minced
• 2 zucchini, diced
• 2 tbsp (30 mls) chili powder
• 1 tbsp (15 mls) cumin
• 2 tsp (10 mls) oregano
• 2 tsp (10 mls) smoked paprika
• ¼ tsp (1 ml) sea salt, plus more to taste
• 2 – 28 oz (796 mls) cans diced tomatoes, no salt added
• 2 – 17 oz (500 g) packages tempeh, crumbled
• 2 cups (500 mls) cooked black beans
• ¼ cup (60 mls) apple cider vinegar
• 1 cup (250 mls) chopped cilantro, for serving

In a large pot, heat olive oil over medium heat.  Add carrots, garlic, onions, zucchini, chili powder, cumin, oregano, paprika, and salt. 

Cook for 10 to 15 minutes, until tender.  Add tomatoes, tempeh, beans, vinegar, and 1 cup (250 mls) water.

Bring to a boil, reduce heat to medium-low, cover, and cook for 2 hours.

Season with extra salt, if desired.  Ladle into bowls and garnish with chopped cilantro.

Each serving contains: 345 calories: 24 g protein and 7 g of fibre