Over medium heat, cook olive oil and cayenne pepper in a large saucepan for one minute
Add red onion, bell pepper and garlic and cook for 5 minutes
Add all remaining ingredients and bring to a boil
Reduce to a simmer and cook for 15-20 minutes, occasionally using a potato masher to break down the bean/tempeh mix until you have a fairly chunky consistency
* Serve over toasted whole wheat buns
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. serve on toasted whole grain hamburger buns