Vegetarian Chili

This is based on my mom's meat chili that she made us growing up. I make a few changes to make it healthier and vegetarian.  DH loves this!

Vegetarian Chili

1 pkg Morning Star Farms soy crumbles
garlic powder
cumin
chili powder
1 large can tomato puree (29 oz)
1 can organic hot chili beans and juice
1 can organic tricolor beans, drained
1 can organic kidney beans,drained
2 pkgs. low sodium chili seasoning mix or homemade chili mix
hot sauce to taste (optional)
chopped onions (optional)

In a soup pot, heat frozen soy crumbles with some water over md-md/high. sprinkle with garlic powder, cumin, and chili powder. When  heated through (about 5 minutes) add tomato puree, beans, and chili seasoning mix. Put 1/2- 3/4 c water in the empty can of chili beans and scrape the sides to get any leftover beans and the flavors. Add to the chili in the pot and mix well.  Heat over md till starts to simmer. Then turn down and let flavors meld for a bit. Re taste before serving to re spice if needed.  Serve with hot sauce for those who want more heat and top with chopped onions and any other chili toppings of your choice.