Tempeh Chili

8 oz Tempeh

2 tb Soy-sauce, tamari

2 tb Water

1/4 ts Garlic powder

1/4 ts Onion powder

1 tb Soy or sesame oil

6 tb Olive oil

1/2 ts Oregano

1 ts Mustard powder, (or seed)

1 ts Cumin

1 tb Chili powder

1 Green pepper; chopped

1 Onion; chopped

1 ts Salt

1/4 ts Black pepper

2 tb Soy sauce, tamari

1 Tomato, fresh; chopped

28 oz Canned Tomatoes, peeled

-and chopped + juice 15 oz 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 (TEM-pay) is an Indonsian cholesterol-free 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.