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Tempeh Chili

2 tablespoons oil
8 ounces tempeh
1 large onion, diced
2 1/2 cups tomato sauce
3 tablespoons chili powder (or to taste)
1 tablespoon tamari
1 tablespoon dry mustard
2 teaspoons garlic powder
1 teaspoon cumin

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

Yield: 4 servings.

Per serving: 270 calories; 15 grams protein (21%); 12 grams fat (38%); 30 grams carbohydrate (41%); 12 grams fat (38%); 1,242 mg sodium, 5.5 grams dietary fiber.

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