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Ingredients

• 2 tablespoons  olive oil, divided
• 1   onion, chopped (1 cup)
• 2   carrots, peeled and cut into 1/2-inch pieces (1 cup)
• 5   cloves garlic, minced (1 tablespoons plus 2 teaspoon), divided
• 2   celery stalks, cut into 1/2-inch pieces (1 cup)
• 1   medium red bell pepper, cut into 1/2-inch pieces (1 cup)
• 1   small jalapeno pepper, minced
• 1 14.5-ounce  can whole tomatoes with juice
• 1 6-ounce  can tomato paste
• 2 teaspoons  ground cumin
• 2 teaspoons  dried oregano
• 1-1/2 teaspoons  chili powder, divided
• 2 8-ounces  packages tempeh
• 1/2 teaspoon  red pepper flakes
• 1 12-ounce  bottle dark amber beer
• 2 teaspoons  maple syrup
• 1/2 cup  cilantro leaves, finely chopped

Description

Cooking The Tempeh Separately From The Liquid Infuses It With Flavor Without Overpowering The Chili With Spices.

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