Vegan East Coast Chili

• 1 tablespoon olive oil or 1 tablespoon olive oil flavored cooking spray
• 1 large yellow onion, chopped
• 2 tablespoons chili powder
• 1 teaspoon ground cayenne pepper
• 1 teaspoon dried oregano
• 1 (6 ounce) can tomato paste
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (14 ounce) can tomato puree
• 1 12 cups water
• 2 (14 1/2 ounce) cans dark red kidney beans, drained and rinsed
• 2 cups burger flavored tofu crumbles (I used boca brand)

1. Heat the oil in a medium sized pot.
2. Add the onion and cook covered until onions are soft (about 5 minutes).
3. Add the chili powder, cayenne, oregano, all the tomato products, and water.
4. Bring to a boil, then simmer covered for about 15 minutes.
5. Add the kidney beans and burger crumbles and simmer for about 30 minutes.
6. Serve on its own or over cooked macaroni.

olive oil, yellow onion, chili powder, ground cayenne pepper, oregano, tomato paste, tomatoes, tomato puree, water, dark red kidney beans, burger flavored tofu

Taken from www.food.com/recipe/vegan-east-coast-chili-188980 (may not work)