“From Sue’s Kitchen”
This simple vegetarian chili recipe tastes incredible!
Cook 1 chopped onion, 2 cloves pressed garlic in some olive oil.
Add 1 minced carrot, 1 large stalk diced celery and 1 chopped sweet pepper, cook until soft.
Add 1 cup tvp ( Textured Vegetable Protein)
1½ cups vegetable broth
5 oz. tomato paste
28 oz. can diced tomatoes
and 19 oz. can rinsed and drained red kidney beans.
Season with a tsp or so chili powder, paprika, cumin and coriander. Add some hot sauce to taste.
Let everything simmer about 20 minutes, and serve!