Randy's Vegetarian Chili

• 1 ounce chili seasoning mix
• 1 (8 ounce) can tomato sauce
• 1 (20 ounce) can diced tomatoes with green chilies
• 2 (16 ounce) cans kidney beans, rinsed
• 12 ounces textured vegetable protein, reconstituted
• 1 teaspoon salt
• 1 cup reduced-fat Mexican cheese blend

1. The best chili seasoning mix to use is Williams Tex Mex Chili Seasoning Mix in 1 oz packets, but you can use 2 Tbs of any other chili seasoning mix, or mix your own from various types of chili powders, onion powder and garlic.
2. To reconstitute the texturized vegetable protein, boil almost 1 cup of water and then add 1 cup of the dry TVP.
3. Stir and let stand for about 5 minutes.
4. Morningstar makes a good meat substitute - freezer section, by the Boca.
5. Heat all ingredients for about 20 minutes in a saucepan, stirring frequently.
6. Sprinkle liberally with cheesy goodness after it is in a bowl.
7. Serve with cornbread made from scratch in a cast iron pan.
8. Goes great with beer, especially a Harp or red or brown ale.

tomato sauce, tomatoes, kidney beans, vegetable protein, salt

Taken from www.food.com/recipe/randys-vegetarian-chili-438384 (may not work)