Vegan Chili Recipe

I actually got this recipe from my friend Gillian.  Also for anyone that ever asks you about where you get your protein from, this recipe here is packed with protein, also fiber, which part of a good diet.  I think most people don't take in enough fiber on a daily basis, 26g is recommended, but really 40+ is better.  Back to protein content though, with the amount of kidney and black beans, along with tempeh you can easily get 20g of protein in just one bowl of chili, and depending on how much you make you can get several days out of the pot.  For the hotness/spicyness of it, it really depends on your personal taste, adjust as needed, I use very hot peppers and even Mexican Hot Chili Powder to kick it up a few notches.  Once everything soaks for a few days it becomes extra potent.  I like to make this up after 1/2 marathons, as a recovery for the muscles, with that extra protein kick.  Note that this is not only a vegan recipe, but gluten free as well.  Enjoy!!

1 large white onion (NOT yellow, must be white, spanish is the best)
chopped lots of garlic - i use 5-6 cloves
1 large red pepper chopped
1 large green pepper (if the peppers are smallish, I'll buy 2) chopped
1 16oz can of red kidney beans
1 large can of diced tomatoes (drained)
1 vegetable bouillon cube (use a little bit of boiling water to rehydrate NOT the full cup)
chopped jalapeno peppers (depending on your taste)
Cumin powder (lots of cumin)
Chili powder (lots)
Cayenne pepper
I added 1 can of black beans
several chopped halebeno peppers
1 package of tempeh or you can use textured vegetable protein, though I think the tempeh will give you a bit higher protein and fiber content

Sautee onion and garlic in olive oil until translucent. Then add the peppers and kidney beans and sautee for a few minutes. Then add the tomatoes and veggie bouillon. Stir well. Then add the rest of the ingredients and let simmer. I've put the list of ingredients in order of how you add them