Tempeh Bell Pepper Chili

• 2 tbsp extra virgin olive oil
• 1 pkg (8 oz) tempeh, crumbled
• 1 green bell pepper, cored, seeded and chopped
• 1 red bell pepper, cored, seeded and chopped
• 1 yellow bell pepper, cored, seeded and chopped
• 2 tbsp finely chopped garlic
• 1/2 tsp salt
• Ground black pepper, to taste
• 2 cans (15 oz)to-salt-added kidney beans, rinsed and drained
• 2 cans (15 oz)to-salt-added diced tomatoes, with their liquid
• 1 cup water
• 2 tbsp chili powder
• 1 bay leaf
• 1/2 tsp ground cumin
• Red pepper flakes, to taste

1. Heat oil in a large pot over medium high heat. Add tempeh, bell peppers, garlic and salt and cook, stirring often, for 5 minutes. Add beans, tomatoes, water, chili powder, bay leaf, cumin and pepper flakes and simmer, covered, until flavors meld, about 30 minutes.
2. Remove and discard bay leaf. Ladle chili into bowls and serve.

extra virgin olive oil, green bell pepper, red bell pepper, yellow bell pepper, garlic, salt, ground black pepper, salt, salt, water, chili powder, bay leaf, ground cumin, red pepper

Taken from www.epicurious.com/recipes/member/views/tempeh-bell-pepper-chili-52508551 (may not work)