Dawn's Favorite Low-Fat Chili

I make many types of chili, but my wife likes this version best. It is easy, virtually fat-free, and family-friendly. It makes a big pot but freezes well. I spice up my own bowl with hot sauce, jalapenos,fresh onion, whatever.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 1  large Spanish onion, chopped
• 1  green bell pepper, chopped
• 1  red bell pepper, chopped
• 1  yellow bell pepper, chopped
• 1  tablespoon olive oil
• 10  ounces  veggie crumbles
• 28  ounces crushed tomatoes
• 28  ounces diced tomatoes, undrained
• 19  ounces red kidney beans, undrained
• 19  ounces  romano beans, undrained
• 19  ounces black beans, undrained
• 12  ounces corn, drained
• 4  tablespoons chili powder
• 1  tablespoon cumin
• 1  tablespoon vinegar
• 2  teaspoons cocoa powder
• 1  teaspoon oregano
• 4  garlic cloves, chopped
• 1  tablespoon  dried chipotle powder (optional)

Directions

1. Using a large pot, saute the chopped vegetables in the olive oil until soft.
2. Crumble in the fake meat and stir a bit.
3. Add all of the canned stuff and stir.
4. Add all of the seasonings and simmer for 30 minutes, adding a bit of water if you like it thinner.
5. Taste and tweak; if you like it spicier I recommend the chipotle powder. Hot sauce will do it too.