Tasty TVP Chili (vegan)

2 cups TVP, textured vegetable protein
2 cups Mushrooms, sliced whole, Giorgio (drained-reserve liquid for TVP)
1 oz Chipotle pepper, smoked, in oil
1 large Onions, raw
1 tbsp Smart Balance Canola, Soybean, & Olive
3 tbsp Garlic
3 tbsp Cumin seed
4 tbsp Chili powder
2 tsp Onion powder
1 tbsp Pepper, red or cayenne (OPTIONAL)
2 cups Water
9 cups Kidney Beans, Light or Dark Red (4.5 cups should be rinsed)
3.5 cups Chickpeas (garbanzo beans) (1.75 cups should be rinsed)
1 can Salsa Verde (green), Mexicana Picante, Herdez (7 oz.) or Ro Tel
4 cups Tomatoes, diced, Contadina
1.75 cups Tomato Sauce, Contadina, Roma Style (15oz. can)
3 large Peppers, SWEET red or yellow, raw, chopped (approx 2 cups)

Drain mushroom liquid into TVP. Set mushrooms aside. Seed and mince the chipotle peppers. Dice onions and bell peppers into chunky pieces. Set peppers aside.

Saute onions and garlic until onions soften. Add the soaked TVP, spices, chipotle peppers, red/yellow bell peppers and 1 cup of water.

Rinse 1/2 the kidney and garbanzo beans. (example: If you use 2 cans of chickpeas, pour 1 can straight in and rinse the second can of beans before pouring them in.)

Cooking on medium heat, add kidney beans, chick peas, Salsa Verde or Ro-Tel, and tomatoes.

Stir.

Simmer 10 minutes then add mushrooms.
Simmer 10 minutes more.

Add the rest of the water and cayenne powder as needed.

Serve over long grain rice.

Makes 24 (or more) 1-cup servings.

Freezes well.

Number of Servings: 24

Recipe submitted by SparkPeople user MISTRESSKELLY.