Quick Vegan Chili

4 Cups Prepared Pinto Beans

2 Cans Crushed Tomato

2 Cups Water

2 Cups Salsa

3 Tablespoons Chili Powder

1 Tablespoon Garlic Powder

3 Tablespoons Paprika

3 Tablespoons Textured Vegetable Protein (Optional)

1 Bay Leaf

If you use canned beans, I suggest rinsing them first, to remove the salt they were packed with, this recipe won’t need it. Combine the ingredients in a crock-pot in the morning before you head out, and a delicious vegan chili will greet you at the end of your day.

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