Nourishing Body, Mind, & Spirit

Naturally Vegetarian Chili

Servings: 10-12

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 3 Hours

Equipment Needed:

Measuring Utensils, Knife, Large Pot

Ingredients:

• 1 Tablespoon Chopped Garlic

• 3 Cans Kidney Beans, Dark Red (preferably with chili gravy)

• 2 Cans Chili Beans

• 2 Red Bell Pepper, chopped

• 4 Cans Tomato Paste (6 oz each OR 2-12 oz)

• 2 Bags Quorn Griller (OR) Veggie Ground Crumbles

• 3-4 Tablespoons Vegetable (OR) Corn Oil

• 1 Onion, Chopped

• 1 teaspoon Oregano, dried

• 1 teaspoon Cumin, dried

• 1 teaspoon Paprika, dried

• 1 teaspoon Garlic, dried

• 1 teaspoon Sea Salt

• 24 ounces Water (use the tomato paste cans to clean out each can)

• 1 teaspoon Red Pepper

• 4 Tablespoons Chili Powder

Directions:

1, Brown the meat, garlic powder, onion, cumin, oregano, paprika, sea salt in 5 Tablespoons Oil on Low Heat.

2. Add Bell Pepper, Onion, Garlic (fresh), on Medium Heat. Cook for 5 minutes.

3. When meat is warm, add Kidney Beans, Tomato paste, add water and Chili Powder.

4. Reduce heat on Low Heat.

5. Cover and simmer for 30 minutes, stirring occasionally at Low Heat.

6. Add Red Pepper and simmer at Low Heat for 2-3 Hours.