Vegan Protein Packed Chili

Sometimes we all need a good chili on a potato or rice. I had one of those days recently and this chili recipe came out of it! Feel free to substitute the beans or not use the TPV. This is a fairly small batch so if you plan on feeding a crowd I would recommend tripling it. The textured vegetable protein is absolutely optional, it just adds a meat-like texture.

Serves 4

Ingredients

- 1/2 cup Dried Black Beans

- 1/4 cup Dried Pinto Beans

- 1/4 cup Textured Vegetable Protein

- 1 Tbsp Soy Sauce or Amino Acid

- 3 Tomatoes

- 1/4 cup Jalapenos

- 1 cup Onion

- 3 Garlic cloves

- 1 Tbsp Lemon Juice

- 2 Tbsp Tomato Paste

- 1 Tbsp Chili Powder

- 1 Tsp Cumin

- 1 Tsp Dried Oregano

- 1 Tbsp Dried Parsely

- 1 Tsp Vegetable Boullion

Directions

1. Soak beans overnight in water.

2. Cook beans in a pot until soft on medium heat or according to directions.

3. Drain and rinse beans,

4. Add all ingredients plus 2 cups water in a pot on medium heat.

5. Cook for 10-20 minutes or until all ingredients is cooked through.

5. Serve with rice, potato, avocado, or vegan cheese. Enjoy!