AUNT NETTIE'S CHILI POT PURRY SOUP
Yield: 6 servings

1 tablespoon extra virgin olive oil
3 tablespoons water
1 (12-ounce) package of Yves Meatless
Ground Round Original or 1 (14-ounc )
chub Lightlife GimeLean Beef or Sausage
flavor
2 (1-pound) cans kidney beans, with liquid
2 (1-pound 12 ounce) cans diced or crushed tomatoes
1 (1-pound 14-ounc) can chili beans, with liquid

Seasoning Mix
6 tablespoons instant minced onion
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

Garnish
1 cup chopped onions
1 cup shredded vegan cheddar cheese

Combine the oil, water, and Yves Meatless Ground
in an 8 to 10-quart (8 to 10 liter) stockpot and
cook over high heat for 1 minute.

Add the kidney beans, tomatoes, and chili beans
to the stockpot, along with the Seasoning Mix.
Bring the mixture to a boil, stirring frequently.

Reduce the heat to medium and simmer gently 15
to 20 minutes to develop full flavor.

Spoon the chili into individual bowls and garnish
each with chopped onions and shredded cheddar, if desired.