Tasty Vegan Chili

1 onion, minced

3 cloves garlic, minced

2-3 green peppers, diced

2 carrots, thinly sliced

1 can kidney beans

1 can black beans

1 roasted squash, cubed

1 roasted sweet potato, cubed

1 roasted potato, cubed

~2 cups okra, chopped

1 cup of textured vegetable protein (TVP)

1 bunch swiss chard, chopped

1 can of diced tomatoes

- 1 can tomato paste

1/3 cup chili powder

2 jalapeños, minced

1 tsp red pepper flakes

1/2 cup chipotle sauce (or the sauce of 1 can of chipotle peppers with 2-3 of them minced)

1/3 cup cocoa powder

1/2 molasses

Salt to taste

2-3 tablespoons olive oil

1 tsp vegetable bouillon (optional)

1. In a large pot on medium heat, heat the olive oil. Add the the onions and garlic and sauté until translucent.

2. Add the sliced carrots and peppers. Cook until relatively tender.

3. In a separate bowl, mix the TVP with the bouillon (or just leave it as is), and then add 1-2 cups of boiling water, to rehydrate it.

4. Add the jalapeños, chipotle peppers, pepper flakes, and chili powder to the pot and stir.

5. Add the canned tomatoes, squash, sweet potato, potato, can of tomatoes, TVP, molasses, and cocoa powder.

6. Add the okra. Let simmer.

7. Salt to taste. Once all the vegetables are tender, add the swiss chard.

Great on its own or served over brown rice. Hearty and healthy. You might want to adjust the spice level, molasses, and cocoa powder to taste.