The Best Darned Vegetarian Chili Ever!

Since the weather is starting to cool in some corners of the earth, nothing beats a great bowl of spicy chili! This is my favorite "meatless" chili and can even fool some of the most carnivorous of the bunch due to the TVP (Texurized Vegetable Protein). Enjoy!

*If possible, try to purchase all organic products and pay special attention to the sodium content.

1 can kidney beans

1 can Garbanzo (chick peas) beans

250-ml. of diced canned tomatoes

1 Jar (750 ml) of Tomato sauce or pasta sauce

½ cup of tomato juice

TVP (Textured Vegetable Protein, looks like ground beef, available at supermarket, try Yves brand)

3 medium sized Spanish onions diced or 2 large Spanish onions

1 green pepper diced

2 tablespoons of chopped garlic

1 tablespoon olive oil

1 or 2 teaspoons of chili powder (to taste)

Toasted ground cumin 2 teaspoons

½ teaspoon cayenne

Salt and pepper to taste

Method:

In a small frying pan with no oil, add the ground cumin and toast it for about 1 minute at med. to high heat - until the scent begins to be released and then remove from heat and set aside.

Then in a separate large wok sized frying pan, sauté the onion, green pepper and garlic in olive oil for about 3-5 minutes, until the vegetables begin to slightly soften. Then add the spices, including the toasted cumin and continue to sauté for 3 minutes.

Add the tomato products, beans and TVP (textured vegetable protein). Simmer 30 minutes.

Then serve.

Makes a large serving for 4-6 people.