Chili for All My Vegan Friends

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 green pepper, chopped
• 2 garlic cloves, pressed (or minced)
• 2 tablespoons water
• 1 teaspoon salt
• 2 (15 1/2 ounce) cans dark red kidney beans
• 28 ounces Italian-style diced tomatoes
• 1 (28 ounce) can water
• 2 tablespoons tomato paste
• 1 (12 ounce) box soy crumbles (I use boca brand)
• 2 12 teaspoons chili powder
• 3 teaspoons cumin
• 1 12 teaspoons oregano
• 14 teaspoon cayenne pepper

1. Put first 6 ingredients in large stock pot.
2. Cover and stew 10-15 minutes or until soft.
3. Add beans and tomatoes with all their liquid plus can of water.
4. Work in tomato paste.
5. Add all spices and simmer for 1 hour.
6. Add soy crumbles and cook 10 minutes more.
7. The longer it sits, the better it gets (and thicker) so feel free to make ahead of time.
8. If desired, serve with cornbread and garnish with cheese or chopped onions!

olive oil, onion, green pepper, garlic, water, salt, dark red kidney beans, italianstyle, water, tomato paste, soy crumbles, chili powder, cumin, oregano, cayenne pepper

Taken from www.food.com/recipe/chili-for-all-my-vegan-friends-286568 (may not work)