Country Chili with Tvp

• 2 cups water boiling
• 2 cups TVP (Texturized Vegetable Protein) flakes or chunks
• 2 tablespoons ketchup
• 1 large onions chopped
• 1 large green bell peppers
• 2 Cloves garlic chopped
• 1 each jalapeno pepper chopped
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons oregano
• 1/2 teaspoon cayenne pepper
• 2 cans tomatoes chopped
• 32 ounces red kidney beans
• 2 cups water or vegetable broth, hot
• 16 ounces whole kernel corn, frozen

1. 1) Pour 2 cups boiling water over TVP chunks and ketchup and let stand 10 minutes.
2. 2) Heat a large dutch oven.
3. Add olive oil.
4. Over medium heat saute the onions, pepper and garlic a few minutes.
5. Sprinkle the spices over the TVP and stir with a fork.
6. 3) Add the TVP to the pan and cook a few minutes.
7. Stir in the beans, tomatoes and water or broth.
8. Cover and simmer 30 minutes to one hour.
9. Taste and add salt if desired.
10. Add the frozen corn during last 15 minutes.

water boiling, texturized, ketchup, onions, green bell peppers, garlic, jalapeno pepper, olive oil, chili powder, cumin, oregano, cayenne pepper, tomatoes, red kidney, water, kernel corn

Taken from recipeland.com/recipe/v/country-chili-tvp-41943 (may not work)