1 cup textured soy protein
7/8 cup boiling water
1 tbsp olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
2 tbsp chili powder
1 tbsp cumin
Reconstitute textured soy protein with boiling water.
Heat oil in a large pot over medium-high heat. Saute onion and green pepper until soft, 4 to 5 minutes. Add garlic and cook briefly, 30 to 60 seconds.
Stir in tomatoes, black beans, chili powder, cumin, and reconstituted soy protein. Bring to a boil then reduce heat to low and let simmer for about 30 to 45 minutes, until chili thickens.
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.