Vegan Chili

I made this recipe this weekend and it was pretty good.  It was actually better the second day than the first day. All of my recipes are approximate since I don't use measuring utensils to cook most of the time. I just put in what I think I need.

 

1 can pinto beans (drained and rinsed)

1 can red kidney beans (drained and rinsed)

1 small can tomato paste (add three cans of water)

3 cans of organic diced tomatoes

1 medium sweet onion

1-2 cloves garlic

1-3 tsp curry powder

Chili Powder (to taste)

1-3 tsp Cumin

Southwest Chipotle spice (to taste)

crushed dried red pepper (to taste)

1 bag morning star farms vegan crumbles

1/2 cup brown rice

 

Cook until rice is tender and serve. re-heat in microwave.