In a large bowl, combine the crumbled or chopped tempeh with tamari, water, garlic powder, onion powder, & sesame or soy oil. Mix well.
Cover bowl and place in the refrigerator for the tempeh to marinate.
Saute onion & green pepper with olive oil in a dutch oven.
Once the onion is translucent, add the remaining spices & fresh tomato. Mix well.
Then, add the marinated tempeh, canned tomato, & black beans. Mix well.
Bring to a simmer and heat through.