Tempeh Chili

This is a high-protein chili
with the benefits of soy.
If you haven't tried tempeh
(a fermented cake of soybeans and whole grains)
it's a great substitute for ground meat.
You can substitute any
canned beans for the kidney beans.

Ingredients:
2 tsp. olive oil
1 onion, chopped
4 cloves garlic, minced
1 (8 oz.) cake of tempeh, crumbled
1 can organic crushed tomatoes
1 can kidney beans, drained and rinsed
1 green pepper, diced
1 red pepper, diced
2 jalapeno peppers, seeded and diced
1/2 C. cilantro (fresh)chopped
1 Tbs. cumin, ground
1 tsp. salt
1 small can chipotle chili en adobo

Directions:
Heat the olive oil in a large saucepan.
Add the chopped onion, red and green peppers,
jalapenos and the crumbled tempeh
and stir fry for five to six minutes.
Stir in the cumin and salt.
Add the canned tomatoes, kidney beans,
chopped cilantro and chipotle pepper
if you're using it. Allow the mixture
to simmer for about 40 minutes.
Sprinkle with cheddar cheese if you like.