Quick and tasty vegan chili with leftovers to freeze

Ingredients

2	tbsp olive oil
1	onion, chopped
2	large carrots, diced
2	large green peppers, diced
28	oz. whole tomatoes, canned, purée in blender
1	cup water
2	tbsp chili powder
1	tsp cumin
1	tsp cayenne
1	tsp salt
1	cup texturized vegetable protien (TVP)
1	cup black beans, cooked
1	cup kidney beans, cooked
1	cup chickpeas, cooked

Directions

1. In a large pot, sautée onions and carrots over med-low heat in olive oil for 2-3 minutes. Add peppers and continue sautéeing for another 3-4 minutes.
   
   
2. Stir in puréed tomatoes and add about a cup of water.
   
   
3. Add spices as above, or to taste, and stir thoroughly.
   
   
4. Mix in TVP until moistened.
   
   
5. Add beans and stir together.
   
   
6. Simmer over med-low heat for about an hour, stirring occasionally to prevent sticking to bottom.
   
   

Categories

Tomatoes, Main Dish, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol High in dietary fiber High in manganese High in magnesium High in phosphorus High in potassium High in thiamin Very high in vitamin A Very high in vitamin C