Vegetarian Chili

(Gluten-free)

Ingredients

• 1 cup textured soy protein

• 7/8 cup boiling water

• 1 tablespoon olive oil

• 1 large onion, chopped

• 1 green bell pepper, chopped

• 2 cloves garlic, minced

• 1 28-ounce can diced tomatoes

• 1 19-ounce can black beans, drained

• 2 tablespoons chili powder

• 1 tablespoon cumin

Directions

Reconstitute textured soy protein with boiling water. Heat oil in large pot. Saute onion and green pepper until soft, about 5 minutes. Add garlic and cook briefly. Add tomatoes, beans, chili powder, cumin, and soy protein. Stir. Bring to a boil. Reduce heat and let simmer for about 30 to 45 minutes, until chili thickens.

Serves 4

Each 1-1/2-cup serving contains approximately 243 calories, 40 g carbohydrates, 16 g protein, 4 g fat, 758 mg sodium, and 11 g fiber.

To make this recipe gluten-free, use only spices or condiments that are gluten-free. Read food labels carefully and contact the company if you have any questions.