2 (16 ounce) cans chili beans in sauce (I use Bush’s Homestyle Chili)
1 large (15 ounce) can black beans
1 (10 ounce) can diced tomatoes
1 (6 ounce) can tomato sauce (I use Hunt’s brand)
1 1/2 cups rehydrated TVP granules or meatless crumbles
1 1/2 tablespoons chili powder
1 tablespoon unsweetened cocoa powder (I use Nestle Toll House Baking Cocoa)
1 tablespoon monosodium glutamate/MSG (I use Accent brand)
2 teaspoons onion salt
1/2 to 2 teaspoons red pepper
1 1/2 teaspoons paprika
1 to 1 1/2 tablespoons cumin
1 teaspoon garlic powder
1 teaspoon salt
1 1/2 cups cooked spaghetti or elbow noodles
1. Except for pasta, put all ingredients in crock pot on high for 45 minutes, then drop to low for 45 minutes.
2. Add pasta when ready to serve.
Source of recipe: This recipe was given to be by a good friend, shortly after we went vegan. My kids and husband love it!