Vegan Chili

*TVP Yves Veggie Ground Round, 1.5 cup
Onions, raw, 1 cup, chopped
Green Peppers (bell peppers), .5 cup, strips
Garlic, 1 clove
Red Ripe Tomatoes, 2 cup, chopped or sliced
Sweet Corn, Fresh, 1 cup
Mushrooms, fresh, .5 cup, pieces or slices
Carrots, raw, 1 cup, chopped
Spinach, fresh, 2 cup
Salt, 1 tbsp
Basil, 2 tbsp
Oregano, ground, 1 tbsp
Chili powder, 2 tbsp
Curry powder, 1 tbsp
Allspice, 1 tbsp
Paprika, 1 tbsp
Pepper, black, 1 tbsp
*Hot Sauce, Tapatio Salsa Picante, 10 tsp
Lentils, 1 cup
Barley, pearled, cooked, 1 cup
*Brown Rice, long grain, 1 cup
Beans, red kidney, 2 cup
Tomato Sauce, 3 cup
Water, tap, 5 cup (8 fl oz)
Brown Sugar, 2 tsp packed
Black Olives, 170 grams
*Bouillon, Knorr Vegetable, 1/2 cube, 1 serving

This recipe can be adapted to use any vegetables you like, it is also a great way to use up leftovers. It is a little high in sodium, but chock full of nutrition and has almost no fat, and is cholesterol-free, a great source of dietary fiber and protein. It is a soup that can easily be served as a main course, or cut the serving size in half and use it as a side dish. Also can be added to tacos, burritos or wraps.

Quick boil the red beans, rinse and reserve.
Begin with slow cooker on high setting.
Cook onions, green peppers, and garlic until slightly browned and soft. Add half the hot sauce and the TVP and cook for 10 min., stirring occasionally.
Lower heat to medium, add all other ingredients, stir to combine, cover and allow to simmer 90-120 min.
Add water as needed to develop the thickness you prefer; I like a really chunky chili, so I keep the water to as absolute minimum -- enough that you can stir it, but only a minimum amount of standing water when it boils. Be careful not to burn the bottom.

Serving Size: Makes 10 2-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user SENNETTORIUM.