Seed, slice, and prepare the onions, peppers, and garlic. Cut them into small uniform pieces. Crumbled the tempeh into small pieces so that it resembled ground beef. Set aside.
Stir in the remaining ingredients. Bring to boil and then reduce heat to a low simmer. Reduce the heat to a low and allow the chili to simmer while covered.
Simmer for 20 minutes, stirring occasionally. When the liquid has reduced by about 50%, your chili is ready. Remove from heat and taste and adjust seasonings.
- If your chili still has a lot of liquid after 20 minutes, remove the lid and let the liquid boil out for an additional 5-10 minutes. Keep a careful eye on the squash so that it doesn't get too soft.
- Feel free to adjust the spices. The way this recipe is written, this chili is both smoky and spicy. Omit the liquid smoke for a more classic flavor.