Veggie Lover's Chili
Four 16 ounce cans of beans
Two 16 ounce cans of Mexican style stewed tomatoes, cut up
One 4 ounce can of tomato sauce
2 cups of texturize vegetable protein (TVP)
2 1/4 cups of water
1 cup of diced onions
1 cup of diced bell pepper
1 teaspoon of minced, dried garlic
6 teaspoons of chili powder
4 teaspoons of ground cumin
1/4 teaspoons of ground cayenne pepper
2 teaspoons each of salt and pepper |
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In large stock pot, combine beans, tomatoes, tomato sauce, TVP, and water. Bring to a boil. Meanwhile, sauté' onions and bell peppers in a large skillet until onions are transparent. Add to tomato bean mixture. Add remaining ingredients. Simmer for at least 1 hour. |
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