BitChili

Ingredients:  2 Onions, 2 Green Peppers, 4 Cloves of Fresh Garlic, 4 tablespoons of Butter, Hot Sauce, Chili Powder, Salt, Pepper, 3 Bay Leaves, 1 Chili Pepper, 2 cans of Black Beans, 2 cans of Canellini Beans, 2 cans of Corn,  1 small can of Tomato Paste, 3 dashes of Ketchup, 2 cubes of Vegetable Bouillion, Crushed Red Pepper Flakes, 3 Cups of Water, 3 Dashes of Cayenne Pepper

Secret Ingredients:  1/3 bottle of Red Wine, Textured Vegetable Protein, 5 dashes of Ground Allspice, Dash of Cloves, Fiero Mexican Sauce

Fun Toppings: Chopped Onion, SHREDDED CHEESE, Scallions, Spoonful of Greek Yogurt

-To start place the butter in the bottom of your pot with the minced garlic.  Add the onions and let them sweat out their flavors. Add dash of salt, pepper, chili powder, cayenne pepper, crushed red pepper flakes and 1 vegetable bouillion. Let this cook until the onions seem translucent (about 7 minutes).

-Add the 1/4 cup of red wine, 2 bay leaves, and whole chili pepper.  Let reduce and scrape the bottom of the pan to get those flavors that are stuck on the bottom.
-After about 5 minutes, turn the burner down to a medium/slow simmer.  Add all canned products. Using one of the empty cans, add about 3-4 cans of water. Add second vegetable bouillion.
-Add the Ground Allspice, dash of cloves, hot sauce, and Fiero Mexican Sauce.  Salt and Pepper. *Don't forget to taste while you are cooking!
-Let cook and develop flavors for approximately 20 minutes on a low simmer with lid.
-Add any remaining ingredients and the textured vegetable protein. Cook for at least another 10 minutes.
-Serve with fun toppings or add some pasta!

*The longer you allow the soup to cook and marinate in it's own flavors, the better it will be! But 30 minutes will be plenty if you can't wait to try this!

Jonathan's Recommendation:  Great over pasta for lunch.  Of course, adding cheese makes it better.
Mardigan's Recommendation: Not worth it! Not worth it! Too. hot...need. water.