Valerie'S Meatless Chili

• 1 large can peeled tomatoes, slightly drained of juice
• 1 small can tomato sauce
• 1 small can tomato paste
• 1 small to medium can kidney beans (preferably Progresso or Goya), slightly drained
• 1 large onion
• 1 medium green pepper
• 2 Tbsp. vegetable oil
• 4 to 5 Tbsp. chili powder
• 1 to 2 Tbsp. cumin (optional)
• seasoned salt (to taste)
• 1 to 2 Tbsp. Gulden's mustard
• dash of cinnamon
• dash of nutmeg

1. Cut the onion and green pepper into small/medium size cubes (depending on your taste).
2. In a large pot, heat the vegetable oil.
3. Once hot, put in the onion and green peppers and saute. While still in the pot (on low heat), put in tomatoes, tomato sauce, tomato paste and kidney beans.
4. Stir around a bit.
5. Now add in chili powder, cumin, seasoned salt, mustard, cinnamon and nutmeg.
6. Stir well.
7. Simmer for 45 minutes to 1 hour (until beans are tender).
8. Good with rice, spaghetti or just by itself. Especially good with sprinkled Cheddar or Parmesan cheese.
9. Will make 6 servings.

tomatoes, tomato sauce, tomato paste, kidney beans, onion, green pepper, vegetable oil, chili powder, cumin, salt, cinnamon, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993451 (may not work)