Recipe - Tempeh Chili

8 ounce Tempeh
2 tablespoon Soysauce, tamari
2 tablespoon Water
One fourth teaspoon Garlic powder
One fourth teaspoon Onion powder
1 tablespoon Soy or sesame oil
6 tablespoon Olive oil
One half teaspoon Oregano
1 teaspoon Mustard powder, (or seed)
1 teaspoon Cumin
1 tablespoon Chili powder
1 Green pepper; chopped
1 Onion; chopped
1 teaspoon Salt
One fourth teaspoon Black pepper
2 tablespoon Soy sauce, tamari
1 Tomato, fresh; chopped
28 ounce Canned Tomatoes, peeled
and chopped + juice
15 ounce Canned Kidney beans
plus juice & water to make
1 cup liquid

Marinate Tempeh with next 5 ingredients for one hour (turning after 30
minutes) Grate Tempeh and set aside with marinade. Heat next 5 ingredients
in a large saucepan. Add green pepper, onion and Tempeh ( with marinade)
and saute. Combine all ingredients, bring to boil and simmer 30 minutes.
Serve hot and top with grated cheddar cheese. TEMPEH (TEMpay) is an
Indonsian cholesterolfree staple. It is made from tender cooked, cultured
organic soybeans. Tempeh can be fried, broiled, baked or steamed. Use
Tempeh in your favorite recipes as a meat substitute or serve on pizza, on
sandwiches, or in sauces. Makes a great addition to any salad.