3-4 stalks celery, chopped

2 small onions, chopped

1  4.5 ounce can mild chiles

1 28 ounce can Fire Roasted Tomatoes

2 14.5 ounce cans Fire Roasted Tomatoes

1 15 ounce can of pinto beans, or equivalent dried and cooked beans

1 15 ounce can of black beans, or equivalent dried and cooked beans

2 teaspoons ground chile powder

1/2 teaspoon ground chipotle powder

1 heaping teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon celery salt

1/2 teaspoon smoked paprika

2 cubes of vegetarian beef bouillion

1 12 ounce package of Boca Beef Crumbles

I like to use a cast iron pan to increase iron absorption. So in a cast iron stock pot, saute the onion, celery and canned chiles until the onions become softened and translucent. Add the beans, tomatoes, and spices. Cook over low heat for around two hours. Add the bouillion, let it soften, and mash it against the side to incorporate it into the mixture. Then add the Boca crumbles and heat through. Simple and yummy! Eat up!

Variations: Serve over elbow noodles. Optional toppings include: chopped avocado, sour cream, chopped onions, and chopped cilantro. And fresh cornbread is always a delicious accompaniment!