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: For nutritional information on all the ingredients in Tempeh Chili just click on each ingredient name. Then adjust the serving size for any Tempeh Chili ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.