Items – Group 1 4 fresh tomatoes, chopped 4 green chilies, chopped and de-seeded 4 mangoes (slightly soft, not mushy), chopped into 1cm-1in cubes 6 beets, peeled and cut into 1in cubes 2 cans of black beans, drained and rinsed 2 cans of chick peas, drained and rinsed 3 tbsp Valentina picante sauce Items – Group 2 1/4 cp cooking oil 1 small garlic bulb (all cloves), minced 1 medium-large yellow onion, chopped 1 2cp can of tomato sauce (not tomato paste, not pasta sauce) 2 tbsp cumin 3 tbsp chili powder 1/8 cp white sugar 2 bullion cubes (2 tbsp better than bullion) Items – Group 3 1cp water 1 bullion cube (1 tbsp better than bullion) 1 cp dry textured vegetable protein

1. Group 1: Prepare all of the Group 1 items and put them in the crock pot. Do not start cooking yet.

2. Group 2: Heat oil in small sauce pan. Add onions and garlic to hot oil and cook for a few minutes until onions are soft. turn heat to medium-low. Add all other ingredients, let simmer a few minutes. Add contents of sauce pan to crock pot. Do not start cooking yet.

3.Group 3: Bring water to a boil in a small sauce pan. Add bouillon cube and let dissolve. Remove from heat and add textured vegetable protein. Mix and fluff with a fork. Add sauce pan contents to crock pot.

4. Mix crock pot contents and cook on low or medium low for 6 hours or until beets and squash are tender.