Randy's Vegetarian Chili

This is a delicious high-fiber, high-protein meal that is low in calories and high in B vitamins! You won't miss the meat.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  ounce  chili seasoning mix
• 1 (8 ounce) can tomato sauce
• 1 (20 ounce) can diced tomatoes with green chilies
• 2 (16 ounce) cans kidney beans, rinsed
• 12  ounces  textured vegetable protein, reconstituted
• 1  teaspoon salt
• 1  cup  reduced-fat Mexican cheese blend

Directions

1. The best chili seasoning mix to use is Williams Tex Mex Chili Seasoning Mix in 1 oz packets, but you can use 2 Tbs of any other chili seasoning mix, or mix your own from various types of chili powders, onion powder and garlic.
2. To reconstitute the texturized vegetable protein, boil almost 1 cup of water and then add 1 cup of the dry TVP. Stir and let stand for about 5 minutes. Morningstar makes a good meat substitute - freezer section, by the Boca.
3. Heat all ingredients for about 20 minutes in a saucepan, stirring frequently.
4. Sprinkle liberally with cheesy goodness after it is in a bowl. Serve with cornbread made from scratch in a cast iron pan. Goes great with beer, especially a Harp or red or brown ale.