Veggie Chili

1 large green pepper, chopped

1 large red pepper, chopped   (I used combination of yellow and red pepper)

1 medium yellow onion, chopped

3 stalks celery, chopped

3 carrots, chopped

3 cloves garlic, minced

2 cans chili beans

1 can black beans

1 large can diced tomatoes

2 Tablespoons chili powder

1 teaspoon cumin

1/8 teaspoon cayenne pepper (optional)

salt and pepper to taste

1 1/2 - 2 cups water

1 cup TVP

Chop all peppers.

*Note : I keep sliced peppers in the freezer and chop them frozen, so you may notice ice crystals on the red and yellow peppers in this picture.

Chop yellow onion.

Chop carrots and celery.

Mince garlic.

Add all chopped vegetables to large stockpot.

Add diced tomatoes to chopped vegetables.

Add chili beans and black beans.

Add chili powder, cumin and cayenne pepper.

Add desired amount of water and stir until well-combined.  Bring to boil and then simmer until all vegetables are tender.

Add Textured Vegetable Protein. (TVP)

Stir until well-combined and heated thoroughly.

** This chili is even better the next day after all of the flavors have had more time to mix together. TVP takes on the flavor of whatever it is mixed with and is a great source of protein.