Spicy Vegetarian Chili

• 3 Tbsp. olive or vegetable oil
• 1 large onion, chopped
• 2 Tbsp. chili powder
• 1 Tbsp. cumin (ground)
• 1 to 2 bell peppers, chopped
• 2 c. chopped tomatoes (canned)
• 1 can kidney beans
• 2 tsp. salt or to taste
• 1/2 c. texturized vegetable protein (available at health food stores; it adds a meat-like texture, optional)

1. Heat the oil gently in a large skillet.
2. Add cumin, chili powder and onion and saute gently until onion becomes translucent. Add bell pepper and saute another 5 to 8 minutes.
3. Add texturized vegetable protein, if using.
4. You may add a little water if the pan seems to get dry.
5. Cook until vegetables are soft.
6. Add tomatoes and salt, cooking for another 15 to 20 minutes.
7. Add kidney beans and cook until they are heated through.
8. Taste to adjust seasoning.
9. Serves 4.

olive or, onion, chili powder, cumin, bell peppers, tomatoes, kidney beans, salt, texturized vegetable protein

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452599 (may not work)