Crock Pot Vegetarian Chili

Here's another Comfort Food for a Cold Winter Day:

This Recipe uses a Textured Vegetable Protein Mix. I buy it in the Bulk Food section at Whole Foods Market. Other Heath Food Markets have it in their Bulk Food section too. I always have it available in my Pantry to use in Soups and to make Vegetarian Burgers and Meatballs.

4 Cloves of Garlic, Minced
1 large Vidalia Onion, roughly chopped.
1 C of Textured Vegetarian Protein Mix
1 ( 1 lb.) Can of your Favorite Beans, Drained. ( Kidney Beans, Pinto Beans, Black Beans, Chili Beans, White Beans) You can also use a Combination of Beans.
1 Green Bell Pepper, diced
1 Large Jalapeño Pepper, Seeded and Diced.
1 (28 oz.) Can of Italian Herbed or Garlic, Diced Tomatoes. You can also use Ro-Tel.
1 TBS Dried Oregano
1 TBS Dried Basil
Salt and Pepper to Taste.

Combine All of the Ingredients in a Slow Cooker.
Cover and Cook on Low Heat for 6 - 8 hours.
Stir Occasionally.

Enjoy!
Peace in the Kitchen!