Down Home Chili

• 1 cup textured soy protein, mixed with 1 cup boiling water, set aside
• 2 16-oz cans whole tomatoes, crushed
• 1 3-oz can tomato paste
• 1 large onion, chopped
• 1 red pepper, chopped
• 1 jalepeño pepper, minced
• 2 tbsp chili powder
• 1 to 2 tsp cumin powder
• 2 tsp garlic powder
• 1 tsp oregano
• 1/4 tsp allspice
• 1 15-1/2 oz can kidney or pinto beans
• 1 15-oz can black beans

Add first 11 ingredients to a large sauce pan and simmer, covered, for 1 hour. Add beans and simmer for 30 to 60 minutes longer. Serve in bowls. Serves 6.

Comment: For variety, serve over hot rice or spaghetti. Make ahead of time because this chili is better when reheated the next day.

Nutrients per serving

• Calories: 272 • Carbohydrates: 46g • Protein: 22g • Saturated fat: 0g
• Monounsaturated fat: 0g • Cholesterol: 0 • Fiber: 13g
• Soy Protein: 9g • Vitamin C: 91mg • Fat: 2g