Chili

1 large onion

8 carrots

4 celery

1 head garlic

1 red pepper

Chop and water saute in that order until al dente and add salt and pepper

Add chili powder, cayenne and cumin

2 X 15 oz cans kidneys beans rinsed

2 X 25 oz cans Tom sauce

1 X 15 oz can pumpkin purée

Cook one hour

Add tvp

Cook one hour

Serve over rice

Top with avocado, scallion, cilantro fake cheese