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Christian Vegetarian Association Presents:
Take Heart!

Heather's Tex Mex Chili

Serve this chili over rice, complement it with cornbread, or enjoy it with tortilla chips and a dollop of Tofutti Sour Supreme.


28 oz. can diced tomatoes

8 oz. cooked red kidney beans (or 15 oz. can)

1 vidalia onion, diced

1 bell pepper, diced

5 garlic cloves, minced

1 chipotle pepper, seeds removed and minced

3 Tbs. cumin

2 Tbs. chili powder

2 Tbs. black pepper

salt to taste (only at the end, right before you serve)

10 oz veggie crumbles (see product below)


- In heavy sauce pot over high flame, add onions, peppers, and garlic; cook until browned, about 5-10 minutes.

- Add chipotle peppers and all seasonings but the salt (add the salt the next day); cook for a few more minutes.

- Add the remaining ingredients, bring to a boil, and turn down to a simmer; simmer over a low flame all day (about 6 hours) or pour into crockpot and cook all day.

- Refrigerate overnight.

- To serve, heat over low flame, adjust seasonings, and enjoy. 

Your question and comments are welcome

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