Native Foods’ ‘New Year’s Resolution’ Chili

2 cups died Anasazi or kidney beans
8 cups water
2 bay leaves
1 cup water
1 cup TVP flakes, granules, or strips
1/4-1/3 cup olive oil
2 onions, chopped
8 cloves garlic, sliced
1-2 fresh Anaheim chiles, chopped
2 tsp. cayenne pepper
2 tsp. ground coriander
2 tsp. ground cumin
1 28-oz. can crushed and peeled tomatoes
3 Tbsp. salt
1 Tbsp. pepper

• Rinse beans, then soak in 8 cups of water overnight.
Bring beans to boil with bay leaves and let simmer for 1 hour.
• Bring 1 cup water and TVP to boil, take off heat, and let sit, covered, for 5 minutes.
• Sauté onions, garlic, and Anaheim chiles in olive oil until transparent and lightly browned. Add cayenne, coriander, and cumin. Add reconstituted TVP and set simmer for 5 minutes so that the TVP can soak up some flavor. Add cooked beans, crushed tomatoes, salt, and pepper. Let simmer 1 more hour. Adjust seasonings, if desired.