Navajo Tacos

This is a favorite in my house (even with the meat-eaters) and is a great meal to prepare for guests and/or prepare ahead of time. It takes a lot of cooking and rising time but actually not a lot of time to prepare.
You can also prepare your own chilli the way you like it or use canned.
Start out by making the chilli, which needs several hours to cook but doesn't take long to prepare; make fry vegan bread dough 2 hours before chilli is done and allow dough to sit 2 hours.
CHILLI: Rinse pinto beans and put in a pot with water, garlic, and salt. Boil 5 minutes. Remove from heat. Let sit 1 hour covered. Simmer, covered, 1-2 hours until soft. Add remainder of ingredients (pepper, garlic, onion, tomatoes, salt, chili powder, baking soda, cumin, ketchup). Simmer 1-2 more hours.
FRY BREAD: Mix flour, baking powder, and salt. Add water and vegan soy milk. Stir until dough forms into a ball. Let sit 2 hours covered with spray-oiled plastic wrap.
Add vegetable or canola oil to fill about 1/4 of a large frying pan. Heat oil until it simmers when you add a drop of the dough. Meanwhile, divide dough into 6 balls. Roll one of these balls with rolling pin until flat and about 8 inches in diameter. Add to hot oil. Cook until light brown. Turn, cook other side. Repeat for remainder of vegan bread.
To assemble (I like to allow guests to do this themselves as a taco bar), top each vegan bread with chilli and whatever taco toppings you like (shredded vegan cheese, lettuce, diced tomatoes, sliced olives, green chilis, green onion, etc.).
Enjoy!