Ann Louise Gittleman’s Spicy Tempeh Chili

Ingredients

• 2 8-ounce packages tempeh, crumbled
• 2 14-ounce cans organic diced tomatoes, undrained
• 1 medium onion, diced
• 4-6 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne (or to taste)
• 1/8 teaspoon ground cloves
• 1 teaspoon dried oregano
• 2 tablespoons dried parsley
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon minced fresh jalapeño peppers
• 1/2 cup chopped fresh cilantro
• 3 tablespoons apple cider vinegar
• 1 cup low-sodium vegetable broth
• 8 ounces mushrooms, diced