* Easy Low-Fat Chilli *

1/2 lb flavoured soy granules
2 - 3 onions, finely chopped
30-oz can Mexican style chili beans
30-oz can dark red kidney beans
30-oz can Mexican style stewed tomatoes (chopped)
Cayenne pepper to taste
Tomato juice, tomato sauce/paste (optional)

Soak the soy granules and drain. Put all the ingredients
in a crock pot, without draining the cans.
Set the crock pot on high. Cook for 2-3 hours.
The consistency of this chilli is very thick. If liked,
tomato juice can be added along with all the ingredients,
or, tomato sauce/tomato paste can be added during the
last half-hour of cooking.

* Corn Caviar *

12-oz can sweet corn, drained
16-oz can kidney beans, drained
28-oz can field peas or black-eyed peas, drained
14-oz can tomatoes
4-oz can green chillies (optional or less depending on taste)
4-oz can sliced black olives, drained
1 small jar pimentos, drained
1 bottle oil and vinegar Italian salad dressing
1 onion, finely chopped
1 avocado, seeded and diced

Put all the canned ingredients in a large bowl. Add
the onion and avocado and mix well.
Pour the salad dressing and mix. Chill for at least
2 hours to let the flavours blend.
Serve with corn chips or tortilla.

* Quick Chilli *

15-oz can pinto beans, drained
15-oz can vegetable broth
6-oz can tomato paste
14-oz can diced tomatoes with chillies, undrained
1 tbsp oil
1 onion, chopped
1/3 lb flavoured soy granules
1 cup frozen green peas
Salt, pepper, and paprika to taste

Soak the soy granules according to directions, and drain.
Heat the oil in a large saucepan and saute the onion for
5-6 minutes. Add all the ingredients and bring to a boil.
Simmer over low heat for 15 minutes.
Serve plain or over toast.