2T olive oil 2 cloves garlic minced 1 small onion chopped 1 pepper chopped 1 Eggplant chopped 1 C green tomatoes(or red) 1 C TVP (textured Vegetable Protein)(Bob's Red Mill makes a good one) 1 1/2 C canned tomato puree or tomato sauce 1 T parsley 1 T Oregano 1 t thyme 2 T chilli powder 1 T cumin salt & pepper to taste a few dashes of crushed red pepper(depending on your likeness of spice)

In big soup pot Sautee garlic, onions in olive oil on medium heat till browned Add pepper, eggplant & sauté on medium Put tomatoes in food processor--keep a little chunky Add tomatoes to pan to sautee Put TVP in a separate bowl & cover with one cup boiled water & stir & let sit 2 minutes Add TVP to the rest of the veggies & tomato puree & spices Cook on medium for 15 minutes stirring frequently Simmer for as long as you can Not sure what to do with your green tomatoes from your garden that never turned red?? This is the recipe! **I love to have a pot of chili simmering on my stove for hours. It adds coziness to your house and is so grounding.