Vege Chili

1 package of vege hamburger crumble
1 large can of kidney beans
1 small can of pinto beans
1 16oz jar of salsa (I like a chunky medium to spicy)
1 can of tomato puree (I've heard u can use a bottle of medium bodied ale instead but I've never tried it)
1 can of tomato paste
1 lg onion (chopped)
1 green pepper (seeded and chopped)
1 jalepeno (seeded and chopped)
1 packet of powdered chili mix
1 tablespoon of garlic salt
1 tsp chili powder
1 tsp minced onion
1 tsp of peprika
1 tsp cumin powder
1 tsp dark brown sugar (optional)

In a medium skillet sautee onion, pepper, and jalepeno. Add crumble with a sprinkle of minced onion chili powder.

Using a large sauce pan over medium heat, combine tomato paste, pure, and salsa. Add both the kidney and pinto beans. And season with the chili mix, garlic salt, peprika, and cumin.

When the seasoned crumble is browned/heated, add it to the tomato-based sauce. Simmer for an 45 to an hour on medium heat or and hour + on low. If the chili is a little tart, add the dark sugar or additional cumin and peprika to taste.

Note: This recipe makes 8-10 serving and freezes really well. It is low in fat, sugar, and carbs. Some people like like to make rice or noodles to make a meal out of chili, but I like to eat it with corn bread.