Vegetarian Chili

Vegetarian Chili

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2 tablespoons of oil

½ cup water

1 cup onion, coarsely chopped

2 large garlic cloves, minced

¼ cup green peppers, diced

½ – 1 cup quinoa or soy protein

2-16 oz. cans tomatoes or 4 cups fresh tomatoes, peeled and chopped

2-16 oz. cans of kidney or pinto beans

1½ teaspoons of salt

¼ teaspoon of cayenne pepper or to taste

2 to 3 teaspoons of cumin

4 oz. tomato paste

 

Sauté onions, garlic, and green peppers in oil and water on medium high heat until tender. Add remaining ingredients and on low heat, thoroughly cook for about half an hour; stirring frequently.