Ingredients

• 4 cups Water (hot)
• 2 cups TVP® (Textured Vegetable Protein) or Textured Soy Protein (TSP)
• 2 Tbsp Ketchup
• 2 Tbsp Oil
• 1 large onion (chopped)
• 1 Green Bell Pepper (chopped)
• 1 Jalapeno Pepper (chopped)
• 2 Garlic Cloves (chopped)
• 2 Tbsp Chili Powder
• 2 tsp Cumin
• 2 tsp Oregano, Mediterranean
• 1-1/2 tsp Cayenne Pepper
• 2 cans Tomatoes (28oz cans, chopped)
• 2 cans Red Kidney Beans with liquid (16oz cans)
• 16 oz frozen Corn optional

Instructions

1. In a large bowl, pour 2 cups of boiling water over 2 cups of TVP flakes (or chunks) and ketchup. Set aside.
2. Heat a large Dutch oven, add 2 tablespoons oil. Saute the onions, peppers and garlic for a few minutes.
3. Into the TVP mixture, sprinkle seasonings and stir with fork. Add TVP to the vegetable mixture and cook for a few minutes. Stir in tomatoes, kidney beans and 2 cups hot water.
4. Cover and simmer for 30 minutes to one hour. Taste and add salt if needed. If desired, add a 16 oz pkg of frozen corn in the last 15 minutes.