Chilli con tempeh

Name: Chilli con tempeh
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 brown onion (approx. 150 g), cut into quarters; 3 garlic cloves; 1 fresh chilli, deseeded if preferred; 200 g tempeh, cut into cubes (1-2 cm); 50 g extra virgin olive oil; 400 g chopped canned tomatoes; 1 tsp ground cumin; 1 tsp ground coriander; 1 cinnamon quill; 1 tbsp tamari; 1 tbsp mustard powder; 50 g tomato paste; 1 - 2 pinches sea salt, to taste; 1 tbsp raw sugar (optional); 400 g canned kidney beans, rinsed and drained (approx. 250 g after draining); 3 sprigs fresh coriander leaves, to serve; 100 - 150 g grated cheddar cheese, to serve (optional); 200 g sour cream, to serve (see Tips); tortillas, cut into wedges and toasted (see Tips); lime, cut into wedges to serve