Disco Stew

• 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)

1. In a large saucepan, heat oil on medium high heat, add onion and garlic, let cook for a minute.
2. Add potato and tempeh, let cook on medium heat for about 7 minutes.
3. 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.

peanut oil, white onion, garlic, russet potato, bits, tomatoes, chili powder, ground cumin, oregano, kidney beans, frozen green pea, vegetable broth

Taken from www.food.com/recipe/disco-stew-275223 (may not work)