Vegan Style Chili Name: Jennifer Miller Base: Maxwell AFB Recipe: Ingredients 1 tablespoon olive oil 1 large onions, chopped 1 green peppers, chopped 2 garlic cloves, pressed ( or minced) 2 tablespoons water 1 teaspoon salt 2 (15 1/2 ounce) cans dark red kidney beans 28 ounces Italian-style diced tomatoes 1 (28 ounce) cans water 2 tablespoons tomato paste 1 (12 ounce) boxes soy crumbles ( I use boca brand) 2 1/2 teaspoons chili powder 3 teaspoons cumin 1 1/2 teaspoons oregano 1/4 teaspoon cayenne pepper Directions Put first 6 ingredients in large stock pot. Cover and stew 10-15 minutes or until soft. Add beans and tomatoes with all their liquid plus can of water. Work in tomato paste. Add all spices and simmer for 1 hour. Add soy crumbles and cook 10 minutes more. The longer it sits, the better it gets (and thicker) so feel free to make ahead of time. If desired, serve with cornbread and garnish with cheese or chopped onions!