Ingredients
1/2 medium onion, chopped
3 cloves garlic, pressed
3 tbsp olive oil
4-5 tbsp chili powder*
1 cup diced tomatoes (fresh, usually I use canned, but I only had one small can)
1 15 oz can diced tomatoes
1 15 oz can black beans
1 15 oz can chickpeas
1 15 oz can kidney beans
1 15 oz can corn
1 tbsp cumin*
2-3 tsps black pepper*
1/2 tsp salt
dash of cayenne
1 cup dry TVP
1 cup vegetable broth
Directions
Heat the oil over medium heat. Add the onion and garlic and saute until transluscent. Add the chili powder and saute for about a minute. Add the fresh tomatoes and cook until they start to break down and release their juices, then add the next can of tomatoes, all the beans and the rest of the spices. Let the pot simmer until the tomatoes are broken down and the flavors have mixed together (~15-30 minutes). While that’s simmering add the vegetable broth to the TVP 1/4 cup at a time until the TVP is moist and spongy. Add the TVP and corn. Let simmer for at least 15 more minutes (so that the flavor of the chili is absorbed into the TVP). Adjust spices as necessary. Serve hot and steamy.
*approximately-use less to begin with and then add more as needed.
