Finely chop the garlic, and 1 onion. Dice the remaining onion, tempeh and bell peppers into ¼-inch pieces. In a soup pot, sauté the finely chopped onion and garlic in oil for 5 minutes on medium heat. Add the tempeh (or meat), bell peppers, spices and the remaining onion and sauté for 5 more minutes. Add the remaining ingredients to the pot and add water to achieve desired consistency (I usually start with 2 cups of water). Bring to a near boil, turn down heat and simmer on low for 30 minutes. Turn off heat, cover and let sit for 10 minutes or longer. The longer that you let it simmer, the more the chili will absorb all the awesome flavors. Top with shredded cheese and/or green onions. Serve with fresh bread or tortillas.