Two Bean Chili (Vegetarian)

Yes, yet another vegetarian chili recipe. The beauty of this one is it is REALLY yummy, has a decent amount of protein, and only simmers 25-30 minutes! It is definitely a favorite in our house, especially with cornbread. From Best Kept Secrets of Healthy Cooking by Sandra Woodruff.

• Ready In: 40 mins
• Serves: 8
• Yields: 1 cup

Ingredients

• 1  cup  textured vegetable protein
• 7⁄8 cup vegetable broth
• 1  large onion, chopped
• 1  large green bell pepper, chopped
• 1 (14 1/2ounce) can tomatoes, crushed
• 1 (16 ounce) can tomato sauce
• 1 (15 ounce) can red kidney beans, drained
• 1 (15 ounce) can pinto beans, drained
• 2 -3  tablespoons chili powder
• 1  teaspoon dried oregano
• 1⁄2 teaspoon ground cumin

Directions

1. 1. Place the TVP and broth in a 3-quart pot and bring to a boil over high heat. Remove the pan from heat and let sit for 5 minutes, or until the broth has been absorbed.
2. 2. Add all of the remaining ingredients to the TVP mixture and stir to mix. Place over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes or until the veggies are tender.
3. ENJOY!