olive oil, as needed
3/4-1 large red onion, chopped coarsely
5 cloves garlic, chopped finely
4 stalks celery, chopped
2 (15 ounce) cans kidney beans, drained
1 (28 ounce) can crushed tomatoes with basil
1 (28 ounce) can diced tomatoes
2 chipotle peppers in adobo sauce, chopped
1 cup TVP (textured vegetable protein)
1/2 teaspoon ground black pepper
1. In a large saucepan, saute onions in olive oil over low-medium heat until translucent.
2. Add the garlic and celery. Do not burn or brown the garlic.
3. When you start to smell the garlic cooking, add the remaining ingredients and simmer on low for at least an hour (two hours is better), stirring occasionally. If you want more or less spice, add or subtract a chipolte.
Source of recipe: I threw this together and it was better than I could have imagined!