Steve's Vegetarian Chili

• 1 lb dried pinto bean
• 6 cups water
• 6 roma tomatoes
• 6 -8 garlic cloves
• 1 large white onion
• 1 -3 fresh jalapeno pepper
• 1 medium bell pepper
• 1 tablespoon Mexican oregano
• 1 12 tablespoons olive oil
• 2 teaspoons salt
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground red pepper
• 2 teaspoons bottled hot sauce
• 3 -6 corn tortillas, crumbled
• 1 lb textured vegetable protein

1. Soak the pinto beans overnight in plenty of water.
2. Peel and dice the tomatoes.
3. Peel and mince the garlic.
4. Peel and chop the onion.
5. Seed and mince jalapeno peppers.
6. The amount will depend on your desired heat and the heat of the jalapenos.
7. Wear gloves while handling the peppers.
8. Seed and dice the bell pepper into 1/2 inch squares.
9. In a large stew pot, saute the onions, garlic, jalapenos, bell peppers, and oregano in olive oil just until the onions are soft.
10. Add tomatoes, 1 tsp salt, water, and pinto beans to the pot.
11. Bring to a boil.
12. Add chili powder, cumin, red pepper, hot sauce, and reduce heat to simmer.
13. Simmer, stirring frequently, until the pinto beans are tender and the tomatoes are completely cooked, 60 - 90 minutes.
14. Finely crumble one corn tortilla into the chili and simmer for 3-5 minutes, stirring frequently.
15. Repeat until the desired consistency is reached.
16. This chili is meant to be thick.
17. Add the rest of the salt to taste and stir.
18. Add the Crumblers and stir to heat through.

pinto bean, water, roma tomatoes, garlic, white onion, pepper, bell pepper, oregano, olive oil, salt, chili powder, ground cumin, ground red pepper, hot sauce, corn tortillas

Taken from www.food.com/recipe/steves-vegetarian-chili-525294 (may not work)