Easy Veggie Chili
2 cans red kidney beans (rinsed & drained)
3 cans black beans (rinsed & drained)
1 large can chopped tomatoes (keep the liquid)
1 can corn niblets (rinsed & drained) or 1-1/2 cups frozen niblets
2 large green bell peppers, chopped
1 large red bell pepper, chopped
1 large onion, chopped
4 garlic cloves, chopped
1-1/2 cups textured vegetable protein (TVP) granules
Small amount of vegetable oil
Cilantro (coriander) leaf, chopped
1. Brown the onions & garlic in the bottom of a large pot.
2. Add the red and green peppers and stir till soft.
3. Add the beans & tomatoes.
4. Add the corn & TVP. The chili should be very soupy so the TVP can absorb the liquid. Add water or tomato juice if the chili seems too dry.
5. Add your favourite chili seasonings. (chipotle hot sauce, chili powder, cumin, ketchup, HP sauce, Worcestershire sauce, whatever).
6. Cook until most of the liquid is absorbed and the beans are soft.
7. Top with cilantro leaves and serve.