Vegetarian Chili

• 2 cups dry kidney beans soaked overnight or 15 oz can of pinto beans.
• 1 15-ounce can of crushed tomatoes, no salt added
• 2 cups red onion, chopped
• 2 cups green or red peppers, chopped
• 1 cup carrots, chopped
• 1 cup organic celery, chopped
• 1 cup tvp (textured vegetable protein)
• 4 garlic cloves, finely chopped
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon red wine vinegar
• 1 teaspoon diced raisins or dates

1. Rinse and drain beans and place in small to medium sauce pot with 4 cups of water. Bring to a boil then reduce to a simmer and cook covered for 2 hours or until beans are tender. Pour off the water, or use a 15-oz. can of pinto beans instead. Combine all ingredients in a large saucepan and simmer for 1 hour. This can be poured over chopped lettuce or steamed green vegetables such as spinach and kale, or eaten by itself.

overnight, tomatoes, red onion, green, carrots, celery, garlic, oregano, basil, chili powder, cumin, red wine vinegar, raisins

Taken from www.epicurious.com/recipes/member/views/vegetarian-chili-50169591 (may not work)