Vegetarian Chili

• 5 oz. Dried beans (Single type, or variety: White, Kidney, Pinto, etc...)
• 32 oz. Broth, Chicken or Vegetable
• 1/2 Cup Textured Vegetable Protein
• 1-28 oz. Can Tomatoes in Juice, Undrained
• 2-1.25 oz. Packets Chili Seasoning
• 1 Pinch Cayenne Pepper
• 1/3 Cup Vegetable oil
• 1 Tbs. Salt, plus more to taste

1. Rinse the beans carefully, removing any additional plant material, stones, and floating or discolored beans. The beans do not need an overnight soak.
2. Place the beans in a saucepan no less than 4 quarts in size. Add the chicken broth, and bring to a boil. Simmer, partially covered, for 2 hours, or until beans are tender.
3. Add the remaining ingredients, except for the salt, and return to a boil. Simmer for at least an additional 10 minutes, until chili reaches your prefered thickness and texture. Add 1 Tbs. Salt, stir, then taste. Add more salt to taste.

beans, chicken, tomatoes, packets chili seasoning, cayenne pepper, vegetable oil, salt

Taken from www.epicurious.com/recipes/member/views/vegetarian-chili-50096526 (may not work)