Vegan Chili ala Bev

2 tablespoons olive oil
3 cloves of garlic, finely chopped or pressed
2 med to large onions, chopped
1 large sweet bell pepper, red or yellow preferred
Soy protein (the frozen kind that crumbles), thawed
2 large cans of diced tomatoes
1 small can of stewed tomatoes, sliced or diced
3 cans of kidney beans, drained
3 tablespoons of chili powder, or to taste
2 tablespoons ground cumin, or to taste

Adjust seasonings to taste, please!

In a large soup pot put 2 tablespoons of olive oil and start to heat. As oil gets hot, add one chopped onion, one garlic clove, soy protein. Sautee until onion is transparent and starts to caramelize and soy begins to brown. Add diced and stewed tomatoes, beans, the second chopped onion, and the chopped bell pepper. one garlic clove, chili powerder, cumin, salt, and pepper. Heat to boiling and then cook on simmer for 1-2 hours, depending on how you like it.

Serving Size: approx. 10 one cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user BEVERLY001.