White Chili with Tempeh

• 8 ounces tempeh cut into 1 inch cubes
• 1 1/2 cups onions chopped
• 2 each garlic cloves minced
• 1 3/4 cups vegetable stock or more if needed
• 2 teaspoons ginger root fresh, minced
• 3 cups mushrooms sliced
• 1 teaspoon cumin ground
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon cloves ground
• 2 cups navy beans cooked
• 1 cup green bell peppers chopped
• 1 cup sweet red bell peppers chopped

1. In large saucepan over medium heat, cook tempeh, onion and garlic in 1/2 cup vegetable broth, stirring occasionally, until onion is soft and liquid has evaporated, about 10 minutes.
2. Mix in remaining 1 1/4 cup broth and remaining ingredients; simmer 15 to 20 minutes.
3. Add additional broth as necessary.

onions, garlic, vegetable stock, ginger root, mushrooms, cumin ground, chili powder, cloves ground, green bell peppers, sweet red bell peppers

Taken from recipeland.com/recipe/v/white-chili-tempeh-47129 (may not work)