Spicy Tempeh Chili

• 2 (8 ounce) packages tempeh, crumbled
• 2 (14 ounce) cansorganic diced tomatoes, undrained
• 1 medium onion, diced
• 4 -6 garlic cloves, minced
• 1 tablespoon cumin
• 1 teaspoon coriander
• 14 teaspoon garlic powder
• 14 teaspoon cayenne
• 18 teaspoon ground cloves
• 1 teaspoon oregano
• 2 tablespoons parsley
• 12 teaspoon salt (optional)
• 14 teaspoon minced fresh jalapeno pepper
• 12 cup chopped fresh cilantro
• 3 tablespoons apple cider vinegar
• 1 cup low sodium vegetable broth
• 8 ounces mushrooms, diced

1. Combine all ingredients except mushrooms in large soup pot, over medium heat.
2. Bring to boil.
3. Reduce to simmer and cover, for 45 minutes.
4. When veggies are fork tender, add mushrooms and simmer 20 minutes.
5. Taste and adjust spices as needed.

tomatoes, onion, garlic, cumin, coriander, garlic, cayenne, ground cloves, oregano, parsley, salt, pepper, fresh cilantro, apple cider vinegar, vegetable broth, mushrooms

Taken from www.food.com/recipe/spicy-tempeh-chili-125302 (may not work)