• 2 tbsp extra virgin olive oil
• 1 large yellow onion, diced
• 4 medium garlic cloves, minced
• 3 medium sweet potatoes, diced into 1/2-inch cubes
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 3 celery stalks, diced
• 1 tsp fine sea salt
• Freshly ground black pepper, to taste
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp dried oregano
• 1 tsp dried thyme
•  1 tsp smoked paprika
• 1/4 tsp cayenne
• 2 tbsp cocoa powder
• 2 pitted Medjool dates, finely chopped
• 2 (250 grams each) packages organic tempeh, diced into 1/2-inch cubes
• 1 1/2 cups cooked pinto beans
• 1 28-oz can fire-roasted diced tomatoes (I like Muir Glen Organic)
• 1/4 cup tomato paste
• 2 1/2 cups vegetable broth

For serving:

• Cilantro
• Yogurt or sour cream
• Pickled Jalapenos 
• Cooked quinoa, rice, or pasta
• Cornbread