New batch of tempeh chili

And a pretty good-sized batch: at least 5 quarts, which will last me a while. I used (cooked) kamut for the grain. Roughly this list of ingredients:

1/4 extra-virgin olive oil
1 cup chopped scallions
1 large red  onion, chopped
1/2 cup garlic (chopped small)
2 jalapeños, chopped small
4 Anaheim peppers, seeded and chopped
2 poblano peppers, seeded and chopped
12-14 oz mushrooms, quartered — use crimini mushrooms, not domestic white
4 ancho chiles, cut into small pieces
1 small can chipotles in adobo
3 Tbsp Mexican oregano
3 Tbsp ground cumin
1 Tbsp ground ancho chili
1 Tbsp smoked paprika
1 Tbsp dried marjoram
1 Tbsp dried thyme
2 Tbsp liquid smoke
1 can Aylmer’s Chili tomatoes (540ml ≈ 18 oz)
1 14.5-oz canned diced tomatoes
6 canned tomatillos, chopped
1 small can no-salt-added tomato paste
3 small squares baking chocolate (these seemed small than other squares I’ve seen)
10 oz tempeh, diced — soybean tempeh this time
1.5 cup cooked kamut
2 Tbsp brown-rice vinegar
1/4 cup water
3 lemons, blended after peel removed (I cut it off)

1 bunch cilantro, chopped — when served (added after cooking)

Never twice the same recipe…