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Heat oil in a large pot over medium high heat.
Add tempeh, bell peppers, garlic and salt and cook, stirring often, until the peppers are softened, about 5 minutes.
Add beans, tomatoes, 1 cup water, chili powder, bay leaf, cumin and chile flakes and simmer, covered, until flavors meld, about 30 minutes.
Remove and discard bay leaf.
Ladle into bowls and serve hot.