Vegetarian Chili

Name: Vegetarian Chili
Ingredients: 1 (16 oz.) can pinto beans or white beans; 1 (28 to 32 oz.) can kidney beans; 2 (15 oz.) cans stewed tomatoes, crushed; 1 (15 oz.) can tomato sauce; 1 small onion, chopped; 2 tsp. mild chili powder; 1/2 to 1 tsp. cumin; 1 1/2 c. textured vegetable protein (TVP); 1 1/4 c. vegetable broth, heated

9 ingredients

4 steps

Ingredients

1 (16 oz.) can pinto beans or white beans
1 (28 to 32 oz.) can kidney beans
2 (15 oz.) cans stewed tomatoes, crushed
1 (15 oz.) can tomato sauce
1 small onion, chopped
2 tsp. mild chili powder
1/2 to 1 tsp. cumin
1 1/2 c. textured vegetable protein (TVP)
1 1/4 c. vegetable broth, heated

Directions

1

Soak TVP in hot vegetable broth for 10 minutes.
2

Saute chopped onion and TVP in 2 tablespoons of oil until onion begins to soften slightly.
3

Place in a large soup or stew pot to which the pinto beans, kidney beans (undrained), crushed stewed tomatoes, tomato sauce, chili powder and cumin have been added.
4

Simmer over low heat, stirring occasionally for 1 1/2 to 2 hours.