Yield:  8

If you didn’t know this was vegetarian chilli, you would swear it was beef.

Ingredients

• 1 tbsp olive oil
• 1/2 medium onion, chopped
• 2 bay leaves (optional)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tbsp dried oregano
• ¼ tsp cayenne (or less, to taste)
• ½ tsp cocoa powder
• 1 tbsp salt
• 2 stalks celery, chopped
• 2 green bell peppers, chopped
• 3 cloves garlic, chopped
• 2 (12 ounce) packages TVP (Textured Vegetable Protein)
• 2 (28 ounce) cans tomatoes, diced
• 1 (28 ounce) can tomato sauce
• 1/4 cup chili powder
• 1 tbsp ground black pepper
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn

Preparation Procedure

1. Heat the olive oil in a large pot over medium heat. Stir in the onion.
2. When onions are translucent, season with bay leaves, cumin, oregano, coriander, and salt. Do not burn spices (add water if necessary).
3. Mix the diced tomatoes and tomato sauce into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
4. When vegetables are heated through, mix in the TVP.
5. Reduce heat to low, cover pot, and simmer 5 minutes.
6. Correct seasoning to taste.