Print Ingredients 2 tablespoons soy oil 1 medium onion, diced 1 clove of garlic, minced 1 package (8-ounce) tempeh, crumbled finely 1 large red bell pepper, diced ½ cup low sodium tomato sauce 1 can (15-ounce) low sodium kidney beans, drained (or 1½ cups cooked) 1 can (15-ounce) low sodium black beans, drained (or 1½ cups cooked) ½ teaspoon cumin 2 teaspoons chili powder ¼ teaspoon crushed red pepper flakes (or more to taste) Plain soy yogurt Number of Servings : 6 Serving Size: 1 cup Directions Heat the soy oil in a large pot over medium heat. Add the onions and garlic, cook for 5 minutes, then add the tempeh. Cook till the tempeh begins to brown (5 to 8 minutes). Add the red bell pepper and cook until tender (another 5 minutes). Add all of the remaining ingredients, along with half a cup of water. Reduce heat to a simmer and cook until the chili is fragrant, warm, and the flavors have come together (25 to 30 minutes). If the chili becomes too thick, add more water. Serve with a dollop of soy yogurt and enjoy! Tempeh is a chunky, tender soybean cake that can be marinated or grilled and added to soups, casseroles, or chili.