great vegetarian chili

Categories: Vegetarian; Main dish; Chili
Yield: 5 servings

Measure	Ingredient
1 cup	TVP; reconstituted
1½ cup	Finely chopped onions
1½ teaspoon	Minced fresh garlic
⅓ cup	Chopped canned green chiles, undrained
1 cup	Diced tomatoes
½ teaspoon	Vegit (salt substitute)
1 teaspoon	Dried leaf oregano
1 teaspoon	Cumin
1¼ teaspoon	Chili powder
3 cups	Canned red kidney beans, drained & rinsed
1½ cup	Low-sodium tomato juice

Combine the onion & garlic in large skillet or saucepan & cook, covered, over low heat until soft, stirring frequently to prevent scorching.

Add all other ingredients and mix thoroughly. Cook over medium heat until bubbling hot.

From DEEANNE's recipe files

From: Date: 04/14