Shireen Easy Chili Recipe

Oil
1 large white onion, diced
4-5 garlic cloves, diced
2 celery stalks, diced
2 hot red (Jamaican) peppers or jalapeno peppers, diced
3/4 cups (dried) textured vegetable protein (TVP), moisten
2 small or 1 large can stewed tomatoes
2 small or 1 large can tomato sauce (optional)
1 large can dark red kidney beans, drained
(you may need another can of kidney beans, depending on how
much chili you make)
1 can black-eyes beans or Romano beans, drained
1 can chickpeas, drained
1/2 – 3/4 bottle chili sauce, (add according to taste)
Cayenne pepper (to taste)
1-2 Tbsp Chili powder (to taste)
1-2 Tbsp Cumin (to taste)
Hot red chili pepper flakes (to taste)
1 medium green pepper, chopped (sprinkled over when finished)
1 medium red pepper, chopped (sprinkled over when finished)
1 stalk green onion, chopped (sprinkled over when finished)

Directions:
In a large deep pot, add oil and heat well.
Turn stove down to medium/low and sauté onion, garlic, celery and peppers — 5 minutes.
Add in the moistened TVP (squeeze excess water before adding), mix well.
Continue to add ingredients in order as listed above.
Keep stove on low to avoid spattering, stirring often to ensure chili is mixed well.
Cook for minimum 45 minutes to 1 hour. (Leave lid on for 1/2 hour after cooking for flavours to infuse.

Bible Text: Philippiaiis 4:13
“I can do all things in him who strengthens me.”