Vegan Tempeh Chili - Forks Over Knives

Ingredients

• 1 onion, finely chopped (1 cup)
• 1 red bell pepper, finely chopped (1 cup)
• 1 green bell pepper, finely chopped (1 cup)
• 1 tablespoon finely chopped fresh jalapeño chile (see tip in recipe intro)
• 6 cloves garlic, minced
• 1 15-ounce can diced fire-roasted tomatoes, undrained
• 1 8-ounce package tempeh, crumbled (1½ cups)
• 1 15-ounce can kidney beans, rinsed and drained (1½ cups)
• ½ cup fresh or frozen corn kernels
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1½ teaspoons onion powder
• ½ teaspoon ground cumin
• ½ teaspoon ground oregano
• 1 tablespoon lemon juice
• Sea salt, to taste