Ingredients 1 large onion, chopped
1 each large green and red sweet peppers, chopped
1-2 tablespoons chili powder ( depends on how spicy you like)
1 teaspoon dried oregano
1 teaspoon garlic salt
3 cans (15 to 16 oz) black soybeans, drained
1 can (14.5 oz.) diced tomatoes with chiles
4 cups tomato juice
*3/4 cup dry Textured Vegetable Protein (TVP)
Toppings: shredded cheese, sour cream, chopped onion
Instructions In a large Dutch oven sauté onion and peppers until meat is browned.
Add chili powder, oregano, and garlic salt; stir to blend.
Stir in beans, tomatoes, tomato juice, and TVP. Bring to boiling, reduce heat and simmer 40 minutes, stirring occasionally.
Serve with favorite chili toppings.
Notes Makes 6 to 8 servings*
Textured Vegetable Protein and Textured Soy Protein are the same. They are both trademarked names. So if a recipe calls for one or the other, they are interchangeable.