Chili Stew

Serves: 6 large soup bowls

Ingredients

1 can kidney beans
1 can canellini beans
1 can black beans
1 can diced tomatoes or rotel
1 can tomato sauce
1 can tomato paste
1 can hominy or 1 cup frozen corn
½ cup favorite salsa
½ cup tomatillo sauce
1/2 cup water
1 packet organic chili seasoning
1 box Smart Grounds original TVP
1 small onion
1 green pepper
1 clove garlic

Directions:

1.    Into a stock pot add diced onion and green pepper and sauté until onions are translucent, minced garlic golden.

2.    Add Smart Grounds TVP and seasoning packet, as well as about a ¼ cup water to wet and sauté, stirring frequently until seasoning is blended.

3.   Pour in everything else and turn down heat to a simmer; let simmer, covered, until liquid reduces to desired consistency and chili is heated — I simmer for about an hour, keeping an eye on the liquid level.

4.    Serve as a dip next to your vegan queso or for a yummy potato-bar night, in a tortilla with sliced potatoes or in a big bowl with a hearty piece of bread.  It’s yummy anyway you like it.

5.    Enjoy!