Heat the oil in a large soup pot over medium-high heat. When the oil is hot, sauté the onions and tempeh in the oil until the onions begin to soften. If necessary add a little of the broth to prevent sticking.
This recipe is from a cookbook we love ~ the "Get Waisted Cookbook" by Mary Clifton, M.D., & Tess Challis. For our review of the book see http://http://www.veganseatwhat.com/get-waisted/
Check out Tess' books and recipes at http://radianthealth- innerwealth.com/
Note from VEW: We sometimes substitute 1 cup TVP for the tempeh. However you make it, this is one good bowl of chili!