Vegetarian Chili

I love Mexican food soooo much! Its spicy and red makes me go hmmm... yummy! So my first experience is vegetarian chili. Since we don't have habanero chili here, I go with cabe gendot, the most dreadful chili I could find here.

Ingredients:
- 1 cup kidney beans, soft-boiled
- 6 fresh tomatoes, chopped
- 1 once textured soy, sliced
- 1 tbs chili powder
- 1 bay leaf
- salt, sugar, pepper, and cumin to taste
- for hotter taste, add 1 cabe gendot, or you can replace it with 1 habanero chili, chopped

Direction:

1. In a large pot, put chopped tomatoes in medium-heat to produce tomato sauce. If needed, add some water.
2. After tomatoes are cooked and become saucy, add sliced textured soy.
3. Add chili powder, salt, sugar, pepper, and cumin to taste. Stir.
4. Add bay leaf and chopped cabe gendot or habanero chili. Stir.
5. Add soft-boiled kidney beans, low the heat, simmer and cover it until fully cooked and served.

Cooking time: 1,5-2 hours