• 2 cups spanish onion chopped
• 3 cloves garlic minced
• 1 cup celery finely chopped
• 2 cups carrot finely chopped
• 1 bell pepper finely chopped (we used green)
• 2 jalapeno peppers finely chopped with stalks and seeds removed. Can substitute with other chili peppers for more heat.
• 1/2 cup corn frozen
• 1 cup sweet potatoes chopped
• 540 ml canned red kidney beans
• 540 ml canned pinto beans
• 540 ml canned black beans
• 227 gm Lightlife Original Tempeh grated
• 1 lime juiced
• 796 can crushed tomatoes
• 369 ml can tomato paste
• 1 tsp coconut sugar or honey or maple syrup
• 2 tsp salt
• 1 tbsp cumin
• 1 tbsp coriander
• 1 tbsp chili powder
• 1/4 cup steel cut oats
• 2 cups water can use vegetable broth if preferred
• 2 tbsp olive oil extra virgin

Optional Garnish or Topping Ingredients

• 1 cup vegan sour cream
• 1 cup vegan cheese shredded
• 1/2 cup scallions finely chopped
• 1/2 cup cilantro fresh, chopped
• 1 lime cut in wedges