The beans can be:
| • 1 pound veggie crumbles |
| • 1 medium onion, chopped |
| • 3 cloves garlic, minced |
| • 2 Tbs Better than Bouillion |
| • 2-3 cups water |
| • 4 cups chopped fresh tomatoes, or two boxes chopped tomatoes |
| • 1 can tomato paste |
| • 2 Tbs chili powder |
| • 2 Tbs vinegar |
| • ¼ tsp cumin |
| • 1 can chili beans with sauce |
| • 2 cans (minimum) beans, undrained. |
| • 8 or so splashes green Tabasco |
| • ½ bell pepper, diced |
| • 1 Tbs brown sugar |
| • 4 Tbs olive oil |
| • Leftover creamed corn from the Mexican Cornbread recipe. |
| 1: Sauté the onions in the olive oil, then add the peppers and the garlic. | |
| 2: Add crumbles. Heat through. | |
| 3: Add remaining ingredients. Simmer for an hour. |
Adapted from Calling All Cooks (yellow), page 450: "Ron's Chili"