2 cups dried pinto or black beans, soaked
10 cups water
1 or 2 jalapenos chopped
1 onion chopped
1/2 to 2 cups texturized vegetable protein (TVP)
One 15-ounce can tomato sauce
One 15-ounce can chopped tomatoes
4 teaspoons salt
1 teaspoon black pepper
2 1/2 tablespoons chili powder
2 teaspoons cumin powder
1 tablespoon garlic powder
2 teaspoon cocoa
4 teaspoon sugar
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
Cook the beans with the chopped jalapenos until tender. Add the remaining ingredients and simmer 30 minutes. You can vary the amount of TVP to make the chili thicker or thinner as you like.
