Tempeh Chili

• 2 teaspoons olive oil
• 1 chopped onion
• 4 garlic cloves (minced)
• 8 ounces cake tempeh (crumbled)
• 1 (14 ounce) can tomatoes (crushed)
• 1 (15 ounce) can kidney beans (drained and rinsed)
• 1 green pepper (diced)
• 1 red pepper (diced)
• 2 jalapeno peppers (seeded and diced)
• 1/2 cup fresh cilantro (fresh-chopped)
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 (7 ounce) can chipotle chiles in adobo

1. Heat the olive oil in a large sauce pan. Add the chopped onion, red and green peppers, Jalapeno and the crumbled tempeh. Stir fry for 5-6 minutes.
2. Stir in the cumin, garlic, salt, canned tomatoes, beans, cilantro and Chipotle chili if using. Allow this mixture to simmer for about 40 minutes.
3. Sprinkle with soy cheese if you like. Using a soy based cheese will keep this recipe Vegan.

olive oil, onion, garlic, cake, tomatoes, kidney beans, green pepper, red pepper, peppers, fresh cilantro, ground cumin, salt, chipotle chiles

Taken from www.food.com/recipe/tempeh-chili-243497 (may not work)