Ingredients

• 1/2 cup olive oil
• 3 tablespoons whole cumin seeds
• 1 tablespoon crushed red pepper
• 1 teaspoon whole fennel seeds
• 3 pounds carrots, chopped
• 4 medium zucchini, chopped
• 3 large onions, chopped
• 1 large bunch broccoli (or 2 smaller ones), chopped
• 1 bunch celery, chopped
• 1 gallon chopped tomatoes packed in juice
• 3/4 cup chili powder
• 1/2 cup all-purpose seasoning, such as Spike
• 1/2 cup onion powder
• 1/3 cup dried basil
• 1/3 cup garlic powder
• 1/3 cup dried oregano
• 2 teaspoons ground black pepper
• 4 cups textured vegetable protein, soaked in hot water to reconstitute, then rinsed and drained
• 6 cups canned kidney beans, rinsed and drained

Directions

Notes

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.