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The Mill's Veggie Chili Recipe

by Global Cookbook

Ingredients

1 can (16-oz) pinto beans 1 can (16-oz) kidney beans 1 can (8-oz) tomato paste 1 can (16-oz) water 24 ounce Canned tomatoes, diced (may use fresh) 1/4 x Bell pepper, minced

1/4 x Onion, minced 4 ounce Vegetable protein 1 Tbsp. Chili pwdr 1/2 Tbsp. Garlic pwdr 2 tsp Cumin 1 Tbsp. Mrs. Dash

Directions

1. Sautee minced peppers and onions in skillet treated with non-stick cooking spray. Fold in beans, tomatoe paste and water. Add in veggie protein and spices. Heat on low till thoroughly heated. Simmer at least 2 hrs.

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