1 c dry black beans 1 c dry white beans 1 c dry kidney beans 2 28 oz cans crushed tomatoes 1 c shredded carrots 1 medium red bell pepper, chopped 1 medium green bell pepper, chopped 1 jalapenos, minced 1 medium onion, chopped 6 cloves of garlic, minced 1 T chili pepper 1 T cumin 1/2 t cayenne 1/4 t red pepper flakes 1 c low sodium V8 1 qt veggie broth 1/2 c TVP
Soak beans in water, with at least two inches of clearance. Discard soaking water. Combine beans, broth, V8, and crushed tomatoes. Either cook on low in the slow cooker for eight to ten hours, or bring to a boil on the stove top, reduce to a simmer, and cook for two hours.
In 1 T or so of olive oil, saute carrots, onions, garlic, and bell peppers for 12 - 15 minutes. Add jalapenos and spices and saute for another 2 - 3 minutes. Combine with beans and TVP. Either cook in the slow cooker on low for six to eight hours, or cook on the stove top for 45 minutes to one hour.
Serve garnished with sharp cheddar and corn bread.