1/2 c Oil
2 Onions; chopped
4 Garlic cloves; minced
3 Jalapeno chilies; minced
3 c TVP flakes or granules
5 tb Chili powder
1 ts Cayenne pepper
1 ts Ground cumin
1 1/2 ts Salt; or to taste
1/4 ts Black pepper
2 tb Molasses
1 tb Apple cider vinegar
16 oz Tomato sauce
6 c Water
1/2 c Nutritional yeast
Heat oil in large soup pot. Saute onions in oil over medium heat, stirring often, until lightly browned. Add garlic and jalapeno peppers; cook and stir for another minute. Stir in remaining ingredients, lower heat and cover. Simmer for at least one hour, stirring occasionally. Cooked beans may be added near the end of cooking period, if desired (adjust seasonings to taste). Serve chili topped with diced onions, sliced olives, avocado chunks, chopped cilantro leaves or your favorite garnishes. Copyright 1995 Karen Mintzias