Hearty Tempeh Chili with Miso

• 2 Tbsp toasted sesame oil
• 1 8oz package tempeh, crumbled or diced into small cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 2 cans pinto beans, drained and rinsed
• 1 1/2 cups spaghetti or pizza sauce
• 3 cups water
• 1 tbsp plus 1 tsp miso (red is good)
• 1/2 cup each minced red and yellow pepper
• Cheese (optional)
• Cilantro for garnish (optional)

Saute tempeh, onion, garlic, and chili powder in oil for 10 minutes. Puree or smash 1-cup pinto beans. Add, along with remaining beans and sauce, to onions and tempeh. Add the water. Bring to a boil and simmer for 30 minutes. Dissolve miso in a small amount of chili broth. Add to beans along with peppers. Simmer for an additional 5 to 10 minutes. Serve topped with cheese and/or cilantro, if desired.

Serves 4 to 6