Soybean Chili

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.