Taco Chili

(Adapted from a recipe in Vegetarian Times, Jan 2001)

2 cups of Soy crumbles
1/2 cup of canned soybeans
15-oz. can of corn, drained (use fresh, if available)
2 (28-oz. cans) of low-sodium diced tomatoes
30-oz. can of chili beans
1 medium onion, diced
1 medium bell pepper, diced (use whatever color pepper you like)
1 (8-oz.) can of enchilada sauce or 2 pkgs. of taco seasoning
1 1/2 tsp. chili powder

In a large saucepot, combine all of the ingredients and bring them to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally for 30 to 45 minutes. Serve over brown rice with a big jar of Tabasco.