1bunch, 6 to 8 stems, kale (remove from stems, chopped to desired size)
4cupsvegetable broth, gluten-free
1(15 oz.) can kidney beans, rinsed and drained
1(15 oz.) can pumpkin puree
1(14.5 oz.) can diced tomatoes with chiles
1T. chili powder
2t. ground cumin
1/2t. black pepper
Heat a large sauce pan until droplets of water poured into the pan will sizzle and dash across the pan. Once the pan is that warm, add 2 Tablespoons of water, the chopped onion and garlic. (This is water sauteing.)
Once onions are transparent, add tempeh. Cook, stirring occasionally, to brown the tempeh just a bit. Add kale, cooking until kale has softened a bit.
Add this mixture and all remaining ingredients to crockpot. Cook on low for 7-8 hours or on high for 4-5 hours.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.