Tempeh and Mushroom Chili with Corn and Cilantro Recipe

Ingredients

• 1 (8-ounce) package tempeh
• 1 medium red onion, chopped
• 1 medium red bell pepper, cored, seeded, and chopped
• 1 tablespoon white miso paste
• ¼ cup hot water ((for the miso paste))
• 3 garlic cloves, minced
• 8 ounces cremini mushrooms, chopped
• 2-3 tablespoons chili powder (mild or hot)
• ½ teaspoon dried oregano
• ½ teaspoon ground black cumin
• ¼ teaspoon ground pippali or black pepper
• 2 (14.5-ounce) BPA-free cans or Tetra Paks salt-free crushed tomatoes, drained
• 3 cups salt-free dark red kidney beans, home-cooked or from BPA-free cans or Tetra Paks, drained and rinsed
• 1 cup fresh or thawed frozen corn kernels
• ½ cup chopped fresh cilantro