Recipe(tried): Tempeh Vegetarian Chili

I'm not a vegetarian but everyone LOVES this, vegetarian or not!
Tempeh Chili

#1
8 oz. package of tempeh (in refrigerator or freezer at a health food store)
2 Tbsp. soy sauce
2 Tbsp. water
tsp. garlic powder
tsp. onion powder
1 Tbsp. sesame oil

#2
6 Tbsp. olive oil
tsp. oregano
1 tsp. mustard seed
1 tsp. cumin
1 Tbsp. chili powder

1 green pepper, chopped
1 onion, chopped
1 tsp. salt
tsp. black pepper
2 Tbsp. soy sauce
1 15-oz. can kidney beans and liquid
1 fresh tomato, chopped
1 28-oz. can whole, peeled tomatoes, chopped

1. Marinate tempeh in 1 for 30 minutes, turn and marinate 30 minutes more.
2. Grate or cube and set aside with marinade.
3. Heat 2 in large saucepan. Add green pepper, onion, tempeh with marinade, and saute.
4. Add all remaining ingredients, bring to a boil and simmer for 30 minutes to an hour.

Notes:
1. I usually double this whole thing and freeze half because it freezes well and is a pain to chop up everything.
2. I don't always marinate it for an hour if I don't have time and it doesn't seem to make a difference.
3. We prefer a thicker consistency so we do not add the kidney bean or tomato liquids. This one is also good the next day when the ingredients have melded in the fridge. It keeps FOREVER!