|Onions||3 Large, chopped|
|Sliced celery||2 Cup (32 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Canned tomatoes||16 Ounce (1 Can)|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Canned kidney beans||30 Ounce (Two 15 Ounce Cans)|
|Dry textured vegetable protein||1 Cup (16 tbs) (Tvp)|
|Chili powder||1 Tablespoon (Or To Taste)|
|Garlic powder||1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon (Or To Taste)|
|Butter/Vegetable oil||2 Tablespoon|
|Water||2 Cup (32 tbs)|
For crock pot cooking: Combine all ingredients except cheese in a 4-quart crock pot. Cook covered on high for 1 hour. Turn heat to low and cook covered for 6 more hours.
For conventional cooking: Combine all ingredients except cheese in a 4- or 5-quart pot. Bring to a boil. Reduce heat and simmer covered for 1 hour.
Serve with shredded cheese sprinkled on top of chili, if desired.