WHITE BEAN CHILI WITH CARMELIZED ONIONS

1 large onion, thinly sliced
1 14.5 oz can crushed tomatoes
1 Tbs. olive oil
1 cup textured vegetable protein
1 tsp. sesame oil
1 Tbs. ground chili powder
1 red or yellow pepper, diced
2 tsp. ground cumin
2 carrots, diced
1½ tsp. soy sauce
3 celery stalks, diced
½ tsp. salt
2 garlic cloves, minced
2 cups cooked cannelloni beans
2 cups vegetable stock
2 Tbs. chocolate chips, diary free

Sauté the onion in olive oil over medium heat for about 12 minutes or until they are well caramelized, increasing heat if needed. Remove the onion from the pot and set aside. Add the sesame oil, pepper, carrots and celery to the pot and sauté over medium heat for 5 minutes. Add the garlic and sauté for 3 minutes. Stir in the stock. Stir in all the remaining ingredients except the chocolate chips. Add caramelized onions to the pot. Bring to a boil, then add chocolate chips and simmer for 20 minutes. Stir to keep the bottom from scorching and add extra vegetable stock if the chili becomes too thick. Season to taste.

Makes 6 servings.