Cooking with tempeh is a great vegan protein. A fermented soy product, it is easier to digest because it is fermented, but unlike other fermented products, does not have a sour or acidic taste. Similar to tofu, it absorbs the flavors it is cooked with. Tempeh has a nutty flavor, that is tempered by how much spice you add to it. In this chili I simmered it for about 30 minutes and the green salsa flavor really permeated it. Delicious!
As always, do not skimp on the garnish, it really makes all the flavors pop!