3 tablespoons ground {chiles}
1 teaspoon ground {cinnamon}
1 teaspoon ground {allspice}
1 teaspoon ground {oregano}, preferably Mexican
1 teaspoon ground {cumin}
1 teaspoon brown sugar
1/2 teaspoon cayenne
1/4 teaspoon ground {nutmeg}
1/4 teaspoon ground {coriander}
1 pound tempeh, crumbled
2 tablespoons oil
3 cloves garlic
1  medium onion, minced
8  fresh plum tomatoes, chopped
1 cup water
1 tablespoon rum
1 tablespoon tamari sauce
 {salt}, to taste

In a small bowl, combine the chiles, cinnamon, allspice, oregano, cumin, brown sugar, cayenne, nutmeg, and corainder. Add the tempeh, and toss to coat. Heat 1 tablespoon of the oil in a large skillet over medium heat, and add the tempeh pieces (reserving any remaining spice mixture) and cook until lightly browned, about 5 minutes. Set aside.

Heat the remaining 1 tablespoon oil in a large chili pot over medium heat. Add the garlic and onion, cover, and cook until softened, about 5 minutes. Add the reserved tempeh and tomatoes, and stir to combine. Add the reserved spice mixture along with the water, rum, and tamari. Bring to a boil, lower the heat, add the salt, and simmer until the flavors are blended, about 30 minutes. Serve over rice.