In a Dutch oven (or a large nonstick soup pot), heat the 1 tablespoon oil1 tablespoon (or 1/3 cup water) over medium heat. Once the oil is hot (or once the water is simmering), add the onions1 and cook for 2 minutes, seasoning with a pinch of salt1 ½ teaspoons. Add the garlic6 cloves, mushrooms8 ounces, and crumbled tempeh1, and cook for 5 more minutes. Add the chili powder1 tablespoon, paprika1 teaspoon, oregano1 teaspoon, cumin2 teaspoons, cayenne pepper½ teaspoon, and salt. Stir the spices into the vegetables and cook for 1 minute, or until fragrant.