DAVEGAN: Food for Thought

Spicy Meatless Chili

~ 6 tablespoons olive oil

2 to 3 cloves garlic chopped

2 medium onion, chopped

~ 4-6 tablespoons chili powder

two 14 1/2-ounce can Mexican recipe stewed tomatoes with juices

16 to 24 ounces frozen veggie crumbles, thawed OR cooked lentils

2 cup canned red kidney beans, rinsed, drained

¼ to ½ teaspoon cayenne pepper

at least 1/4 cup water

salt to taste

Directions

1. Saute garlic and onions for about a minute and add veggie crumbles (or cooked lentils) and chili powder so they take on the flavor

2. After onions, etc are tender, add tomatoes, beans, some salt, cayenne and ~ ¼ C water

3. Simmer for about 20 minutes…the longer the better….but not toooo mushy.

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