

- 2 large onions, chopped
- 1 each large green and red sweet peppers, chopped
- 1-2 tablespoons chili powder ( depends on how spicy you like)
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- 1 can (15 to 16 oz.) tan soybeans, drained
- 2 cans (15 to 16 oz) black soybeans, drained
- 1 can (14.5 oz.) diced tomatoes with chiles
- 4 cups tomato juice
- *3/4 cup dry Textured Vegetable Protein (TVP)
- Toppings: shredded cheese, sour cream, chopped onion
- In a large Dutch oven sauté onion and peppers until meat is browned.
- Add chili powder, oregano and garlic salt; stir to blend.
- Stir in beans, tomatoes , tomato juice and TVP.
- Bring to boiling, reduce heat and simmer 40 minutes, stirring occasionally.
- Serve with favorite chili toppings.
- Makes 6 to 8 servings
- *Textured Vegetable Protein and Textured Soy Protein are one in the same. They are both trademarked names. So if a recipe calls for one or the other, they are interchangeable.