Vegetarian Chili

• 1/2 cup Bob's Red Mill Texturized Vegetable Protein (TVP)
• 2 (15 oz) cans Eden Foods Organic Kidney Beans (with liquid)
• 2 (14.5 oz) cans Eden Food Organic Diced Tomatoes with Basil (with liquid)
• 2 1/2 tablespoons Swanson Organic Olive Oil
• 1 small red onion, chopped
• 1 red or yellow bell pepper, chopped
• 2 carrots, finely chopped
• 1 cup mushrooms, fresh, chopped
• 1 bunch cilantro, fresh
• 2 teaspoons Swanson Organic Garlic Powder
• 1 teaspoon Swanson Himalayan Crystal Salt
• 2 teaspoons Swanson Organic Chili Powder
• 1 teaspoon Swanson Organic Peppercorns, ground
• 2 teaspoons Swanson Organic Ground Cumin
• 1 teaspoon Swanson Organic Onion Powder
• 2 teaspoons Swanson Organic Cayenne Pepper
• 1/4 teaspoon Swanson Organic Cinnamon
• 1 tablespoon Y.S. Organic Honey
• 1 (8 oz) container dairy sour cream

Place textured vegetable protein (TVP) in 2 cups water, and soak for 30 minutes. Press to drain excess liquid. Plug in crock pot and turn heat to high. Add beans with liquid, and tomatoes with liquid to warming crock pot.

Wash and chop onion, bell pepper, carrots and mushrooms. Wash and chop cilantro, reserving a quarter of the leaves for garnish. Heat oil in fry pan over medium heat, and sauté onion, bell pepper, carrots, mushrooms and cilantro. Allow veggies to cook down, stirring occasionally. Mix in spices.

Turn heat off. Stir honey into veggies. Turn crock pot down to low. Add sautéed veggies to crock pot. Stir together until well blended. Cook in crock pot on low 1-2 hours. Stir occasionally. If moisture cooks out and chili becomes too thick, add 1/2 to 1 cup water.

To serve, divide into bowls, garnish with dollop of sour cream and fresh cilantro leaves.

Makes 10 servings. Serving size 1 cup.

Chef's note: For a thicker chili, add the dry TVP to the crock pot with the beans and tomatoes. The juices from the beans and tomatoes will rehydrate the TVP.

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