Spicy Veggie Chili

1/2 c dry TVP (reconstituted in warm water, and rinsed)

1 tbsp canola oil
1/3 c chopped celery
2/3 c chopped carrots
1/2 c chopped red bell pepper
1 c chopped green bell pepper
3/4 c chopped zucchini
one chopped portobello mushroom
1 1/2 c chopped onion
1 minced fresh jalapeno pepper
4 cloves minced garlic

1/4 c minced chipotles in adobo sauce
1 tsp salt
1 tbsp oregano
1 tbsp chili powder
2 tsp cumin

2 cans tomatoes (whole or diced, no salt added)

2 c red kidney beans (1 can, drained and rinsed)
2 c black beans (1 can, drained and rinsed)

NOTES:

- this makes a chili with a nice amount of heat, without being uncomfortably hot, but feel free to change the measurements to suit your taste

- Be sure to measure the total amount of chili before serving; this may affect your portion sizes, as it is all dependant on how much water has boiled off (mine ended up being 10 cups after cooking, so each serving was 1 cup)

Heat up canola oil in a large pot and cook all vegetables, garlic and jalapenos under soft, but not browned (10-ish minutes)

Stir in TVP and chipotles and seasonings, cook for a minute or two.

Add both cans of tomatoes, including juice, crushing them with your hands.

Let simmer for at least 45 minutes, the longer it cooks, the better the flavour (add water if needed.)

Add the beans and then simmer for only 30 minutes more before serving.