1 small onion, chopped
2 (15 ounce) cans Mexican style chili beans
2 (15 ounce) cans tomato sauce
3 cups water
2 tablespoons chili powder
1 teaspoon garlic
1 teaspoon cumin
1/4 teaspoon black pepper
2 tablespoons white vinegar
- Brown the vegetarian crumbles in a large stock pot. Add the onion and cook until the onion is translucent.
- Add the beans, tomato sauce, water, spices and vinegar.
- Bring to a boil, reduce heat and simmer for 30 minutes.
- Top with vegan or regular cheese and serve warm.