1 Cup Boca Crumbles – Frozen                    

1 ½ Cup Chopped Onion – Produce

1 Cup Chopped Green Bell Pepper – Produce

2 Cloves Garlic, minced – Produce

1-2 Tbsp Chili Powder – Bulk Spices  

2 Tsp Ground Cumin – Bulk Spices

1 Tsp Dried Oregano – Bulk Herbs                         

¼ Tsp Ground Cloves – Bulk Spices

1 28oz Can Muir Glen Diced Tomatoes – Aisle 3                    

1 Can Muir Glen Tomato Paste – Aisle 3

1 Can Westbrae Kidney Beans, drained – Aisle 2                        

1 Tbsp Brown Sugar – Bulk Aisle 5

¾ Cup Water                                                 

2-3 Tsp Unsweetened Cocoa – Aisle 2

Salt & Pepper to Taste – Aisle 5 & Bulk Spices          

Spray large saucepan with cooking spray; heat over medium heat until hot. Add Boca crumbles, onions, bell pepper, and garlic; cook over medium heat until vegetables are tender, 5-8 minutes. Add chili powder, cumin, oregano, and cloves; cook 1-2 minutes longer. Add tomatoes, tomato paste, water, brown sugar, and cocoa to mixture. Heat to boiling; reduce heat and simmer, covered, 1 hour. Stir in beans and simmer, uncovered, to thicken. Season to taste with salt and pepper.