1 medium onion, chopped
3 to 4 cloves garlic, chopped
1 - 14 ounce can diced tomato
1 - 14 ounce can each dark and light kidney beans, drained
1 cup vegan "burger" crumbles
1 cup tomato vegetable juice (I use V8)
2 tablespoons chili powder
1 tablespoons cumin
1/2 tablespoon cayenne pepper
Salt and pepper, to taste
Olive oil, as needed
1) Saute the onion and garlic in olive oil until translucent. Add burger crumbles and stir, cooking about 3 minutes on medium heat. Add beans, tomatoes, tomato juice, and seasonings. Stir well. Reduce heat and simmer about 20 minutes.
Super yummy when served with Vegan Cornbread (add corn to it)!!
Source of recipe: I was playing around with what I had on hand. . . And this was the final product.