Recipe for Veggie Chili, the Mills 
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Yield:
8
Ingredients:
Amount Ingredient
1 can pinto beans (16 ounce)
1 can kidney beans (16 ounce)
1 can tomato paste (8 ounce)
1 can water (16 ounce)
24 oz canned tomatoes diced (may use fresh)
1/4 x bell pepper chopped
1/4 x onion chopped
4 oz vegetable protein
1 tbl chili powder
1/2 tbl garlic powder
2 tsp cumin
Instructions:
Instructions: Saute chopped peppers and onions in skillet treated with non-stick cooking spray. Mix in beans, tomato paste and water. Add veggie protein and spices. Heat on low until thoroughly heated. Simmer at least 2 hours.

Serves 8

NOTES : One of our local restaurants serves a really good vegetarian chili that is VERY GOOD! Surprisingly, their recipe was recently published in the paper. They saute the onions in a little Wesson Oil, but I tried it with just a non-stick spray. Works great - and this makes it FAT FREE.

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