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Ingredients
  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 cup diced carrots (about 2 medium carrots)
  • 1 (8 ounce) package tempeh, crumbled
  • 4 garlic cloves, minced
  • 2 (14 ounce) cans fire roasted tomatoes
  • 1 (14 ounce) can pinto beans, drained and rinsed
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • Cayenne pepper or hot sauce to taste
  • Salt and pepper to taste
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