1 1/2 cups textured soy protein chunks or 3/4 cup textured soy protein granules or 3/4 cup soaked cracked wheat
1 (28 ounce) can crushed tomatoes
1 large yellow onion, chopped
3 large cloves garlic, minced
2 tablespoons oil
1 medium red bell pepper, chopped
4 tomatoes, chopped
2 (15.5 ounce) cans black beans or kidney beans, drained and rinsed
1 tablespoon chili powder
cayenne pepper, to taste
salt, to taste
jalapeños, chopped, to taste
red onion, chopped, for garnish
vegan cheddar cheese, for garnish
1. Prepare textured soy protein according to directions. If using textured soy protein chunks, squeeze dry and break them up in to smaller chunks after soaking. On medium heat, heat crushed tomatoes in large pot until bubbly. Add textured soy protein or cracked wheat and continue to heat for 10 minutes. Stir frequently.
2. Meanwhile, saute yellow onion and garlic in oil until onions are soft and clear. Add this to tomato mixture and let cook for 5 minutes. Continue to stir. Add tomatoes and bell pepper to pot. Add chili powder, cayenne pepper, salt, and jalapenos (more peppers, the better).
3. Continue to cook for 15 minutes, allowing the liquid from fresh tomatoes to come out into the chili. Stir frequently. Then, add beans to chili, and cook on medium heat for10 minutes and then cover pot and simmer on low for 20-25 minutes, stirring frequently.
4. Serve piping hot and sprinkle lots of the red onion and shredded cheese on top. Enjoy.
A very hearty, healthy, fun, easy, and filling meal. A great meal to make extra and freeze for later consumption.