Healthy Two-Bean Chili
1 c texturized vegetable protein
7/8 c vegetable (or beef broth)
1 lg onion, chopped
1 lg green pepper, chopped
1 cn 1lb tomatoes crshd, Unsalted
1 cn 1lb tomato sauce, Unsalted
1 cn 1lb red kidney beans, drain
1 cn 1lb pinto beans, drained
2 1/2 T chili powder
1 t oregano, Dried
1/2 t cumin, Ground
1 c nonfat/reduced cheddar chse
Combine the Tvp (texturized vegetable protein) and broth in a 3 quart pot, and bring to a boil over high heat. Remove the pot from the heat, and let sit for 5 minutes or until the liquid has been absorbed.
Add all of the remaining ingredients except for the cheese to the Tvp mixture, and stir tomix well.
Place over high heat, and bring to a boil. Reduce the heat to low, cover and simmer for 25-30 minutes, or until the vegetables are tender.
Serve hot, topping each serving with some of the cheese if desired.