Tempeh Chili

8  ounces		Tempeh
2		Garlic Cloves - Fresh
1  teaspoon		Olive Oil
1  cup		Green Bell Pepper - Fresh, Chopped
1/2  cup		White Onion - Chopped
15  ounces		Muir Glen Tomatoes - Diced, Canned
15  ounces		Westbrae Natural Kidney Beans - Canned
1  teaspoon		Ground Cumin Seed
1  teaspoon		Chili Powder
1  teaspoon		Apple Cider Vinegar
1  dash		Tabasco Brand Pepper Sauce

Tip: Click on the ingredient links to learn the nutritional information for all the Tempeh Chili ingredients. The serving size for any ingredient in Tempeh Chili may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Crumble or grate tempeh into small pieces using your hands or a grater. Set aside. In a large saucepan, heat the oil over medium high heat. Sauté onions and peppers in oil until onions are clear. Add garlic cloves and cook, stirring often, for 15 seconds. Add grated tempeh and remaining ingredients and bring to a boil. Reduce heat, and simmer for at least 20 minutes before serving.