Krishna Lunch Chili

This is a scaled-down version of the recipe used by Krishna Lunch at the University of Florida. I’ve only made this one time so far, so I'm not confident the amounts are correct.

• 2 cups diced celery
• 2 cups diced carrot
• 1.5 cups diced bell pepper
• 1.5 cups corn
• 1 jalapeno, diced
• 2/3 cup oil
• 5 g asafetida
• 1.5 Tbsp cumin
• 1.5 Tbsp coriander

• 2 cans chickpeas
• 2 can kidney beans
• 1 can pinto beans
• 1 Tbsp dried oregano
• 1 Tbsp dried basil
• 1 Tbsp dried parsley
• 2 tsp paprika
• 2 tsp chili powder
• 0.5 tsp ginger powder

• 1 can (15oz) diced tomatoes
• 1/4 cup molasses
• 1/4 cup sugar
• 2 Tbsp soy sauce
• 1 tsp black pepper
• 3/4 cup TVP granules
• salt to taste
• lemon juice to taste