Vaishnava Vegan Chili

1 28oz can diced tomato
1 28oz can crushed tomato
1 15oz can tomato sauce (I use fred meyer brand simple truth organic with no garlic or onion)
1 full package of Mexican Regular Chili Powder. 1oz
1 cup TVP (textured vegetable protein)
12 oz pack of frozen corn
1 chopped red bell pepper
1/2 chopped orange bell pepper
2 cans black bean
3 cans pinto's
2 Tbsp dry oregano
1 Tbsp cumin
1 Tbsp coriander
salt to taste

Directions: put 1 can of black & 1 can of pinto beans in the blender with their juice, add the oregano, blend, set aside

Open up all the cans of tomato and put them in your pot. add chili powder, cumin, salt, coriander. bring to a boil, then keep at a hot simmer.

Meanwhile, chop up the peppers and heat up a skillet with some coconut oil (optional). sautee the peppers on high until they are nice and tender/browned. Add this to the pot. add the blended beans at this time too.

Add the TVP to the pot and stir.

There should be 3 cans of beans left. Open them and drain/rinse them. Let the pot simmer for around 10 min before adding the beans & corn. add a cup of water to the pot when you add the bean & corn if it seems ridiculously thick.

let it simmer on low for 30 min or so. then let it cool with no lid for another 30.

we are having chili cheese fries!!!!