Vegan Chili

2 cans crushed tomatoes (1 in basil garlic flavor if you can find it) or fresh garden tomatoes if
you have them - with a pinch of dried basil.
2 tbs. chili powder
1 tsp cumin
1 tsp oregano
Salt and pepper to taste
1 can white kidney beans
1 can red kidney beans
1 can black beans
1/2 regular size can vegan vegetable stock

Directions
Rinse beans before adding to pot. Add all ingredients into a large soup pot and let simmer
on medium for 30 minutes to let flavors meld.
(I often use dried shell beans and soak them overnight - rather than using pre cooked
canned beans.)

Nutrition Info per Serving (approximate)
Calories 261; Carbohydrates 48 g; Protein 14 g; Fat 2 g; Saturated Fat 0 g; Cholesterol 2
mg; Sodium 1481 mg; Fiber 10 g

(Chili can be topped with nutritional yeast or powdered hummus
I love to make chili by letting it simmer on the wood stove on a cold winter’s day.)