Veggie-chili recipe

This recipe has been a huge hit with my family and they ask for it every week.


150 grams (or to taste) dry textured soy
1/2 a package of chorizoy (soy based chorizo)
2 large containers (cans or boxes) of vegetable juice (V-8 or similar)
6 cans of red or chili beans
4 large, soft tomatoes
1 large onion
2 tablespoons balsamic vinegar
1 tablespoon salt
1 tablespoon pepper
1 tablespoon cinnamon
2 tablespoons chili powder
2 hot peppers, diced
1 tsp cumin
1 tsp cilantro

Combine the canned beans and veggie juice. Turn on the burner, so it warms up as you’re adding ingredients. Add the soy proteins. Mix well. Cut the ends off the tomatoes and onions. Drop in blender or food processor and turn into juice / finely minced veggies. Add to pot. Add seasonings, including peppers, (these can be varied to taste). Simmer on high heat until the pot’s about to boil over, then reduce to low and simmer 45 minutes to an hour. If the beans have cooked down too much, add more. Serve with light sour cream or a sprinkle of low-fat shredded cheese.