2 28 ounce cans diced tomatoes with juice
1/2 1 cup textured soy protein
2 large onions, chopped
2 large green peppers, chopped
4 to 5 stalks celery, chopped
1 can pinto beans with liquid
1 can garbanzos with liquid
1 can kidney beans with liquid
1 tablespoon whole cumin
1 tablespoon dried oregano
4 to 6 tablespoons chili powder
2 to 4 dried chipotles
1 tablespoon cocoa powder
Throw everything in a large pot. Bring it to a boil. Turn down the heat. Cover and simmer for about an hour until the vegetables are tender. Add salt to taste and sprinkle with your favorite vegan cheese. Serves 4 to 6.
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