Red Bean and Seasoned Tempeh Chili

This recipe was found in Ann Gentry's "Vegan Family Meals: Real Food for Everyone" Cookbook.

Ingredients
2 tbs olive oil
1 onion, finely diced
2 carrots, peeled, 1/2-inch dice
1 tbs + 2 tsp garlic, minced
2 celery stalks, 1/2-inch dice
1 red bell pepper,
1/2-inch dice
1 small jalapeno chile, minced
1 15-oz. can red kidney beans, with liquid
1 14-oz. can whole tomatoes, with juices, pureed
2 cups water
2 tsp dried oregano
2 tsp ground cumin
1 1/2 tsp chili powder
1 1/4 tsp fine sea salt
2 8-oz. packages tempeh
1 tsp crushed red pepper
1 12-oz. bottle pale ale beer
2 tsp pure maple syrup
1/2 cup fresh cilantro, chopped

Directions
1. Heat 1 tbs of oil in a heavy pot over medium heat.
2. Add the onions, carrots, and 1 tsp of the garlic and sauté until the onion is tender, about 5 minutes.
3. Add the celery, red bell pepper, and jalapeño chili. Sauté until the bell pepper is crisp-tender, about 5 minutes.
4. Add the canned bean and their liquid, pureed tomatoes, water, oregano, cumin, 1 teaspoon of the chili powder, and 1 tsp of the salt.
5. Cover and simmer, stirring occasionally, until the vegetables are tender and the flavors blend, about 5 minutes.

6. Meanwhile, using a cheese grater, grate the tempeh.
7. Toss the grated tempeh in a medium bowl with the remaining 2 tsp garlic, 1/2 tsp chili powder, 1/4 salt, and crushed red pepper.

8. Heat the remaining 1 tbs oil in a large, heavy sauté pan over medium-high heat. Add the tempeh mixture and sauté until golden brown, about 8 minutes.
9. Add the beer and stir to scrape up any bits from the bottom of the pan.

10. Stir the tempeh mixture into the chili beans. Add the maple syrup.
11. Bring to a simmer over medium heat.
12. Decrease the heat to medium-low and simmer gently, uncovered and stirring occasionally, until the mixture thickens and the flavors blend, about 1 hour.
13. Stir in the cilantro and serve.

*This chili can be made 2 days ahead. Let cook, then cover and refrigerate. It will thicken overnight, so add a little water to it while rewarming it in a saucepan over medium-low heat.