1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup freeze dried corn
to taste salt and pepper
optional tomato powder
optional corn meal
In a large soup pot, heat the oil and saute the onion, celery and garlic until translucent. Add the veggie crumbles and stir. Stir in all the dry seasonings and bell peppers and mix until evenly coated. Slowly pour in the vegetable broth, stirring often so the seasonings do not clump. Bring the liquid to a simmer until the peppers have softened. Add the tomatoes and beans. Bring back to a simmer and adjust the salt and pepper.
If you prefer a thicker chili add tomato powder or corn meal to thicken. Garnishes: green onion, cheese, sour cream, crackers, diced onion or fresh tomato.