Tempeh Chili

• 2 tablespoons olive oil
• 1 medium yellow or white onion, diced
• 8 oz package Rhapsody Organic Tempeh
• 1 large green bell pepper, diced
• 1 large stalk celery, diced
• 2 cloves garlic
• 1/2 cup pureed tomato sauce
• 15 oz. can kidney beans, drained (or 1 1/2 cups cooked)
• 15 oz. can pinto beans, drained (or 1 1/2 cups cooked)
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1/2 to 1 teaspoons sea salt (to taste)
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup scallions or chives, chopped

Grate the tempeh on the largest setting of a box grater, or crumbled finely depending on preference.

Heat the olive oil in a large pot over medium heat. Add the onions, cook for a few minutes, and then add the tempeh. Cook till the tempeh begins to brown, 5 to 8 minutes. Add the green pepper and celery and cook till they're tender, another 5 minutes. Add the garlic. Continue cooking another two 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). Add more water as needed, if the chili becomes too thick. Serve, sprinkled with chives or scallions.