Vegan Week: Chili Tuesday

Vegan Chili

Nothing is as good as a bowl of hot piping chili on a cold day!

Ingredients:

• 1 cup boiling water
• 1 cup dry textured vegetable protein (TVP, find this at your local grocery/health store)
• 2 16-oz. cans of tomatoes (chopped)
• 1 3-oz. can tomato paste
• 1 cup frozen corn
• 1 zucchini, chopped
• 2 carrots, chopped
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1 jalapeno pepper, thinly chopped
• 3 tablespoons chili powder (more or less depending on your taste)
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 15-oz. can kidney, pinto, or black beans
  
  1. Pour the boiling water over the textured vegetable protein and set it aside for 5 minutes. 
  
  2. Combine this with all of the remaining ingredients except for the beans. Cover and simmer for 1 hour.  
  
  3. Add the beans and simmer for an additional 30 minutes. Serve alone or with rice or bread.