New World Chili

• 1 24-oz. jar medium tomato salsa
• 1 15.5-oz. can pinto beans, drained and rinsed
• 1 12-oz. pkg. crumbled soy meat
• 2 cups fresh or frozen corn kernels
• 1 1/2 cups fresh or frozen lima beans
• 1/4 cup chili powder, or to taste
• 1/2 tsp. hot pepper sauce, or to taste
• 1/4 tsp. ground black pepper
• 1 ripe avocado, diced, for garnish
• 1 cup chopped red onions, for garnish

1. Combine all ingredients except avocado and red onions in 4-qt.
2. slow cooker or large pot.
3. Cover slow cooker, and cook on low 4 to 6 hours.
4. Or place lid on pot, and bring chili to a boil over medium-high heat; reduce heat to medium-low, and simmer, covered, stirring occasionally, 1 1/2 to 2 hours.
5. Season to taste with salt and pepper.
6. Spoon chili into bowls, and garnish each serving with diced avocados and chopped red onion.

tomato salsa, pinto beans, soy meat, corn, beans, chili powder, hot pepper sauce, ground black pepper, avocado, red onions

Taken from www.vegetariantimes.com/recipe/new-world-chili/ (may not work)