Heat 1 tablespoon olive oil in large pot over medium heat. Add onion, carrots, and 1 tablespoon garlic, and saute 5 minutes, or until onions are soft. Add celery, bell pepper, and jalapeno, and saute 5 minutes more, or until bell pepper is crisp-tender.

Meanwhile, puree tomatoes and juice in blender or food processor until smooth. Add pureed tomatoes, tomato paste, cumin, oregano, 1 teaspoon chili powder, and 2 cups water to onion mixture. Season with salt and pepper. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.

Pulse tempeh, red pepper flakes, remaining 2 teaspoon garlic, and remaining 1/2 teaspoon chili powder in food processor or blender until crumbly. Season with salt and pepper. Heat remaining 1 tablespoon olive oil in skillet over medium heat. Add tempeh mixture, and saute 5 minutes, or until golden brown. Stir beer, maple syrup, and tempeh mixture into tomato mixture. Simmer, uncovered, 15 minutes more, or until thickened, stirring occasionally. Fold in cilantro.