Makes: 8 | Prep Time: 15 min. | Cook Time: 15 min.

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Ingredients

• 16 ounces (2 packages) tempeh, cubed and steamed
• 2 teaspoons olive oil
• 1/4 teaspoon crushed red pepper
• 4 cloves garlic, minced
• 1 medium red onion, chopped
• 1 Red Bell Peppers , chopped
• 6 portobello mushrooms, diced
• 2 cans Mexican Stewed Tomatoes (14-1/2 oz each) , diced
• 2 cans (15 oz each) chile beans with chipotle peppers
• 2 tablespoons chile powder
• 1/2 tablespoon dried Mexican oregano
• 1 teaspoon dried basil

Directions

1. Cube tempeh and steam over boiling water for 20 minutes.Set aside.
2. In a 5-quart saucepan, heat olive oil and crushed pepper over medium high heat for 1 minute.
3. Add garlic, onion and bell pepper and saute 3 minutes, stirring frequently.
4. Crumble steamed tempeh into the pan and add the diced mushrooms.
5. Cook for 5 minutes, stirring occasionally.Add stewed tomatoes, chile beans, chile powder and Mexican oregano.
6. Reduce heat and simmer for 15 minutes.