Tvp Taco Chili

• textured vegetable protein↗1 cup
• nonfat beef broth↗7⁄8 cup
• medium onion (rough chopped)↗1
• large green pepper (rough chopped)↗1⁄2
• cups water (divided) or 1 1/2 cups nonfat beef broth (divided)↗1 1⁄2 cups
• (15 -16 ounce) can diced tomatoes with juice↗1 can
• (15 ounce) can chili beans (DO NOT DRAIN, your choice mild, med. or hot)1 can
• (8 ounce) can tomato sauce↗1 can
• tablespoons taco seasoning2 tablespoons
• teaspoon garlic powder↗1⁄2 teaspoon
• tablespoon chili powder↗1 tablespoon
• teaspoon cayenne pepper (optional)↗1⁄4 teaspoon
• teaspoon sea salt (may use table salt)↗1⁄2 teaspoon
• teaspoon cumin↗1 teaspoon
• teaspoons paprika↗2 teaspoons
• tablespoons Frank's red hot sauce (optional)↗2
• salt & pepper (as needed)
• cheddar cheese (shredded) (optional)
• sour cream (optional)↗
• avocado (diced) (optional)
• taco chips (crushed) (optional)↗

Step-by-step instructions

1. 1

   Heat to boil the 7/8 cup of beef broth. Turn off heat, add TVP stirring until all moistened, cover pan with lid and set aside. (OR, reconstitute according to YOUR package directions.).

2. 2

   In a large skillet add 1/4 cup of water or beef broth, the chopped onions and peppers and steam fry about 3 minutes over medium heat. Adding more water or broth if skillet gets dry.

3. 3

   Mix in TVP, remaining water or broth, tomatoes, chili beans, tomato sauce and seasonings.

4. 4

   Bring to a boil. Cover, reduce heat to low and simmer for aprox. 30 minutes.

5. 5

   Served topped with any or all optional ingredients.

6. 6

   Best made a day ahead of time, refrigerated, then re-heated.