Traditional Vegan Chilli (For Slow Cooker)

• 1 1/2 cups textured vegetable protein
• 1 large onion (finely chopped)
• 1 (400 g) can chopped tomatoes
• 1 green chili (finely chopped)
• 1/2 red capsicum (green)
• 1 (400 g) can tomato puree
• 1/2 cup water
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon garlic (minced)
• 1 carrot (peeled and diced)
• 1 zucchini (peeled and sliced)
• 1 (450 g) kidney beans

1. Cover TVP with stock water (vegetable stock to keep it vegan but if you can get vegan beef flavoured stock, such as Massel here in Australia, use that).
2. Combine all ingredients EXCEPT kidney beans in the slow cooker and mix well.
3. Cover and cook on low for 7 to 9 hours.
4. Add Kidney Beans and continue to cook for 30 minutes.

textured vegetable protein, onion, tomatoes, green chili, red, tomato puree, water, chili powder, ground cumin, garlic, carrot, zucchini, kidney beans

Taken from www.food.com/recipe/traditional-vegan-chilli-for-slow-cooker-369905 (may not work)