Seed, slice, and prepare the onions, peppers, and garlic. Crumbled the tempeh into small pieces so that it resembled ground beef. Set aside.
Heat the oil in a large pan over medium heat. Once the pan is hot, add the prepared onions and garlic. Cook for about five minutes. Add the peppers, jalapeños (if using), and tempeh. Cook for five to seven minutes, stirring occasionally, until the tempeh is browned on all sides.
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. Cook for 20 more minutes to allow the flavors to absorb, stirring occasionally. When the liquid has reduced by about 50%, your chili is ready. Remove from heat and taste and adjust seasonings. Serve immediately with green onions, jalapeno, and avocado.