Nothing sounds better on a rainy day than a big bowl of chili. This easy recipe combines simple ingredients for a fabulous outcome that is sure to be a family favorite.

Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients:

• 2 cans black, pinto or kidney beans, drained (I usually do 1 black, 1 kidney)
• ½ cup of TVP
• ½ cup water
• 1 can diced tomatoes
• 1 small onion, diced
• 3 cloves garlic, minced
• 3/4 cup diced bell pepper (any color–I use red, green and yellow)
• 3 tbsp vegetable broth
• 2 tbsp olive oil
• 2 tbsp chili powder
• Salt and pepper to taste

Preparation:

In a large pot, sauté diced onion, garlic and bell pepper in olive oil over medium heat.

Stir in vegetable broth, chili powder, salt, pepper and tomatoes.

Reduce heat to medium low and mix in beans. Cook for 25 minutes, stirring and adjusting temperature as needed. Mix in water and TVP. Cook for an additional 10 minutes and enjoy!

Serves 5

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