Dawn'S Favorite Low-Fat Chili - cooking recipe

Ingredients

1 large Spanish onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 tablespoon olive oil
10 ounces veggie crumbles
28 ounces crushed tomatoes
28 ounces diced tomatoes, undrained
19 ounces red kidney beans, undrained
19 ounces romano beans, undrained
19 ounces black beans, undrained
12 ounces corn, drained
4 tablespoons chili powder
1 tablespoon cumin
1 tablespoon vinegar
2 teaspoons cocoa powder
1 teaspoon oregano
4 garlic cloves, chopped
1 tablespoon dried chipotle powder (optional)

Preparation

Using a large pot, saute the chopped vegetables in the olive oil until soft.
Crumble in the fake meat and stir a bit.
Add all of the canned stuff and stir.
Add all of the seasonings and simmer for 30 minutes, adding a bit of water if you like it thinner.
Taste and tweak; if you like it spicier I recommend the chipotle powder. Hot sauce will do it too.