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Tempeh Chili

8 ounces tempeh
2 tablespoons vegetable oil
1 large onion, diced
2 1/2 cups tomato sauce
3 tablespoons chili powder
1 tablespoon tamari
1 tablespoon dry mustard
2 teaspoons garlic powder
1 teaspoon ground cumin

Cooked rice for accompaniment

1. Cut the tempeh into small cubes. Sauté in oil for about 10 minutes, until just lightly browned.
2. Add remainder of ingredients and simmer for 20 minutes. Serve over rice.

Makes 4 servings.

Recipe provided courtesy of United Soybean Board.