1 red bell pepper, diced
1 green bell pepper, diced
1 small yellow or white onion, diced
1 carrot, diced
1or 2 cans of beans (I prefer kidneys)
3/4 Cup prepped textured soy protein (I use Bob's Red Mill brand) - will explain below
2 tablespoons Cumin powder
2 tablespoons Chili powder
1 serrano or jalapeno pepper, diced with seeds and all (more or less, whatever you prefer)
1 can stewed tomatoes, crushed with juice and all
Prep the TVP: simply add the 3/4 cup of textured soy protein to 1/4 cup very hot water, and stir. When the textured soy protein fluffs up and absorbs the water, you're ready.
Heat large stock pot over medium heat, and pour in a few tablespoons of oil. Add the first four ingredients, and saute for about 5-7 minutes (the more you saute here, the less time it will take to simmer later).
Add the tomatoes, beans, spices, hot pepper, and textured soy protein. Stir all the ingredients, and add water if it gets too thick. Let this simmer for an hour, at least, and more if you have time. The longer it simmers, the better it tastes! You can adjust the spices as you wish, I usually just eyeball the quantities so these are best estimates.
When you are ready to serve, garnish with freshly diced tomatoes, onions and/or peppers. A FABULOUS optional garnish is Cilantro Sour Cream! To make, combine Tofutti sour cream, fresh cilantro, lime, salt and pepper to taste. Then you can put a dollop on top of the bowl of chili, top with fresh diced veggies, and a sprig of cilantro!!