Chili for All My Vegan Friends

Actually, I don't have any vegan friends but if I did, they would be happy! This is a fantastic chili that just happens to be vegan. Made with soy crumbles, it can fool almost anyone. I promise you won't miss the animal by-products! :)

• Ready In: 1 hr 45 mins
• Serves: 12-14

Ingredients

• 1  tablespoon olive oil
• 1  large onion, chopped
• 1  green pepper, chopped
• 2  garlic cloves, pressed (or minced)
• 2  tablespoons water
• 1  teaspoon salt
• 2 (15 1/2ounce) cans dark red kidney beans
• 28  ounces Italian-style diced tomatoes
• 1 (28 ounce) can water
• 2  tablespoons tomato paste
• 1 (12 ounce) box  soy crumbles (I use boca brand)
• 2 1⁄2 teaspoons chili powder
• 3  teaspoons cumin
• 1 1⁄2 teaspoons oregano
• 1⁄4 teaspoon cayenne pepper

Directions

1. Put first 6 ingredients in large stock pot. Cover and stew 10-15 minutes or until soft.
2. Add beans and tomatoes with all their liquid plus can of water. Work in tomato paste.
3. Add all spices and simmer for 1 hour.
4. Add soy crumbles and cook 10 minutes more.
5. The longer it sits, the better it gets (and thicker) so feel free to make ahead of time. If desired, serve with cornbread and garnish with cheese or chopped onions!