Vegetarian Chili

• 1 cup textured soy protein

• 7/8 cup boiling water

• 1 tbsp olive oil

• 1 large onion, chopped

• 1 green bell pepper, chopped

• 2 cloves garlic, minced

• 1 (28-ounce) can diced tomatoes

• 1 (15-ounce) can black beans, drained and rinsed

• 2 tbsp chili powder

• 1 tbsp cumin

Reconstitute textured soy protein with boiling water.

Heat oil in a large pot over medium-high heat. Saute onion and green pepper until soft, 4 to 5 minutes. Add garlic and cook briefly, 30 to 60 seconds.

Stir in tomatoes, black beans, chili powder, cumin, and reconstituted soy protein. Bring to a boil then reduce heat to low and let simmer for about 30 to 45 minutes, until chili thickens.

Each 1-1/2-cup serving contains approximately 243 calories, 40 g carbohydrates, 16 g protein, 4 g fat, 758 mg sodium, and 11 g fiber.

To make this recipe gluten-free, use only spices or condiments that are gluten-free. Read food labels carefully and contact the company if you have any questions.