Hot Dog Chili (Vegan)

1 ½ cup TVP Rehydrated in Beef-Like-Broth

1 cup onion - chopped

2 cloves garlic - minced

1 tablespoon tomato paste

2 teaspoons chili powder

1 teaspoon salt

½ teaspoon pepper

½ teaspoon cumin

½ teaspoon celery salt

1 tablespoon brown sugar

1 teaspoon Worcestershire sauce

1 tablespoon yellow mustard

1 8 oz can tomato sauce

1 tablespoon honey. (Use 1 tablespoon Molasses instead of honey for Vegan)

⅓ cup ketchup

1 cup water

In a dutch oven or heavy bottom pot, Add the Onions, and sauté until translucent.

Add in garlic, tomato paste, chili powder, salt, pepper and cumin and cook for 2 to 3 minutes.

Add celery salt, sugar, Worcestershire sauce, mustard, tomato sauce, honey and ketchup, stir.

Add the TVP, stirring well.

Add in water. Bring chili up to a boil then reduce to simmer.

Simmer for approximately 30 minutes until sauce has thickened.

Remove from heat and let cool 15 minutes.

When ready to serve, heat chili either on stove or in a slow cooker.

Can be stored in refrigerator for 3 days or frozen up to 3 months

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