Veg Chili

Feeds 8
It's great stored in the fridge and reheated

Ingredients

1 medium onion chopped
1 green or red pepper chopped (if you like things really spicy use a hotter pepper)
2 cans organic chili hot beans
1 can red beans or dark red kidney beans
2 cans tomatoes (spice things up using chili ready tomatoes or fire roasted tomatoes)
1 can tomato sauce
2 Tbsp. tomato paste
2 tsp garlic powder
2 tsp cumin
2 tsp paprika
1 Tbsp. chili powder
pinch of red pepper flakes
1/3 bag of Quorn grounds Use TVP for veganizing
Ketchup(use the kind made with cane sugar, not corn syrup)

In a large non-stick dutch oven sweat out the onion and green pepper in water or a little red wine.
Pulverize the tomoatoes in a ninja, magic bullet, blender or food processor.
Add the tomato paste, tomato sauce and pulverized tomatoes to the veg.
Add spices and a couple of big squirts of ketchup * note my measurements are guidelines add more or less spice dependent upon your taste.
Cook the mixture for at least 15 minutes, longer to allow flavors to blend.
15 -20 minutes before cooking add the beans and the Quorn grounds and allow to heat through. If you use TSP you will need to rehydrate it before adding to the chili.