Perfect for Autumn Vegetarian Chili

• 1 cup textured vegetable protein (TVP)
• 78 cup water
• 1 teaspoon vegetable bouillon granules
• 1 12 cups canned tomatoes, petite diced works well (plain or flavored)
• 1 onion, chopped
• 1 green pepper, chopped
• 1 12 cups canned chili beans or 1 12 cups red kidney beans
• 1 teaspoon olive oil
• 12 teaspoon chili powder
• 12 teaspoon cumin
• 7 -8 sprigs fresh parsley
• 14 teaspoon salt and pepper (to taste)

1. Boil the water and add to the textured vegetable protein.
2. Let it sit until most of the water is absorbed.
3. Saute the onion and pepper in the olive oil until soft.
4. Combine the TVP, onions and peppers, diced tomatoes, and the rest of the ingredients into a teflon lined pan and cook on medium low for 30 minutes, stirring occasionally.

water, vegetable bouillon granules, tomatoes, onion, green pepper, chili beans, olive oil, chili powder, cumin, parsley, salt

Taken from www.food.com/recipe/perfect-for-autumn-vegetarian-chili-326658 (may not work)