Tracie's TVP chili

# *Bob's Red Mill - TVP, 1 cup (remove)# Vegetable Broth, 1.5 cup (remove)
# *1 tbsp Cumin Powder (remove)
# *Chili Powder, 5 tsp (remove)
# *Chipotle Chili Powder, 2 tsp (remove)
# Extra Virgin Olive Oil, Kirkland (1 tbsp=3tsp), 6 tsp (remove)
# Vegetable Broth, 1.5 cup (remove)
# Onions, raw, 1.5 cup, chopped (remove)
# Garlic, 4 cloves (remove)
# *KROGER Tomatoes Canned Peeled, 3 cup (remove)
# *Diced Tomatoes & Green Chilies (canned) 2.5 srv - Rotel, 2.5 serving (remove)
# *Beans-Bush's Black Beans, rinsed and drained (1/2 cup), 3.5 serving (remove)
# *garbanzo beans (chickpeas) - canned, rinsed and drained, 3.5 cup (remove)
# *Bush Pinto Beans, rinsed and drained, 3.5 cup (remove)
# *Cannellini Kidney Beans - Kroger Brand, rinsed and drained, 3.5 cup (remove)
# V8 Vegetable Juice, Low Sodium, 6 oz (remove)
# 2 c Water
# **Pace's Thick and Chunky Salsa, 0.25 cup (remove)

In a small saucepan warm 1/2 tsp olive oil, add 1 tbsp cumin a and 1 tbsp chili powder until fragrant. Add 1 cup broth and bring to a boil. Add TVP and set aside for 5 minutes.

Meanwhile, in a dutch oven saute onion until soft. Add garlic, cumin and chili powders, cook until fragrant. Add TVP, beans, tomatoes, Rotel, low-sodium V8 and water. Let simmer for 2-3 hours. Add salsa to taste. May add extra cumin and chili powder, if needed. Makes 10 1-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user CHAKRATEEZE.