Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       cup          Kidney or pinto beans
   1       cup          White or blue dried corn kernels
   8       Ounces       Tempeh 
   1       tablespoon   Olive oil
   1       medium       Onion -- finely chopped
   1       medium       Red bell pepper -- seeded and finely chopped
   1       medium       Green bell pepper -- seeded and finely chopped
   2       cloves       Garlic -- minced
   4       large        Tomatoes -- peeled and stewed then broken apart
   2       tablespoon   Chili powder or paste from 2-3 chilies
     1/2   teaspoon     Oregano
     1/2   teaspoon     Cumin
     1/4   teaspoon     Paprika
     1/4   teaspoon     Tabasco style pepper sauce
   4       cup          Water or tomato juice

Preparation:

Soak the beans and corn overnight, then cook until done. Cut the tempeh into small cubes and brown with the onions in oil. (Alternately you can grate the tempeh) Add bell peppers and garlic and saute 5 to 10 minutes. Stir in the tomatoes, beans, corn, and herbs and spices. Add water or tomato juice. Bring to a boil, then reduce the heat and simmer for an hour., stirring often to prevent sticking and burning. Serve with lime wedges squeezed over each serving or with grated vegan cheese.