Tempeh Chili

Cut tempeh into small cubes approximately ½-inch in size.

Heat oil in a large pot or Dutch oven over medium-high heat.

Add tempeh cubes to the hot oil and cook, stirring occasionally, until browned on multiple sides.

Add diced onion to the pot and stir, cooking until the onion softens and becomes translucent.

Stir in chili powder, dry mustard, garlic powder, and cumin, mixing thoroughly to coat the tempeh and onion.

Pour in tomato sauce and tamari, stirring well to combine all ingredients.

Bring the mixture to a simmer over medium heat, then reduce heat to low and let simmer gently, stirring occasionally.

Taste the chili and adjust chili powder or other seasonings as needed for desired heat and flavor balance.

Serve the tempeh chili hot in bowls, optionally topped with desired garnishes such as cilantro, avocado, or vegan sour cream.