Quick, Smoky, Super-Beany Tempeh Chili

Crumble the tempeh and brown (and I mean DARK BROWN) it in some non-stick cooking spray and oil. Toss in 1 cup of water or wine with 1/2 capful liquid smoke and 1 cube (or 1 tablespoon "Better Than Bouillon") bouillon dissolved in it. Allow the tempeh to simmer slowly until the liquid is almost gone. Set aside.
Remove the seeds and pithy membrane (or don't, but these suckers are freakin' hot if you don't) from the 1/2 habanera (or use the whole thing if you like it REALLY hot), then dice it very fine. Wear gloves to do this. I'm not kidding.
Chop the onion the way you like it, chunky, fine, etc, then saute it with the habanera over a very low heat. Add 3 tablespoon chili powder, 4-6 cloves of garlic, either diced fine or pressed, 1 teaspoon black pepper, several dashes of smoked paprika (or reg. paprika) and 2 teaspoons freshly ground cumin (or store-bought cumin powder) to the onion and habanera. Continue to saute until the onions start to become translucent.
When the onions are starting to soften and become translucent, quickly heat up the tempeh pan. Allow it to get hot, then deglaze the pan with 1/8 cup white wine vinegar, quickly swish it around until it's almost gone, then add this to the onion/habanera/spice saute.
Continue to saute this mixture for another minute or so, then add the 2 cans of diced tomatoes (Muir Glen Fire Roasted are my favorites) and 1 can tomato sauce. Bring to boil, stirring occasionally.
Gently fold in the beans and allow the whole thing to simmer for about 20 minutes more. Add more bouillon cubes or salt to taste. Then chow down.