Vegetarian Chili

Ingredients

• 1 cube vegetable bouillon
• 2 tbsps extra virgin olive oil
• 1 cup, coarse grain dry textured vegetable protein
• 1 medium red sweet pepper
• 1 tsp chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• 1 large onion
• 1 tbsp tomato paste
• 16 oz crushed tomatoes (canned)
• 8.4 oz black beans
• 8.4 oz red kidney beans (canned)

Directions

1. Dice the onion and pepper. Rinse and drain the kidney beans and black beans and set aside.
2. Heat oil in a large saucepan over medium-high heat. Add onions and peppers. Cook for 5 minutes, stirring occasionally, or until the onion starts to brown. Add spices and cook for a minute or until fragrant. Stir to avoid the spices sticking to the bottom of the pan.
3. Add tomatoes, tomato paste, vegetable bouillon and 1/2 cup water. Add in the vegetable protein. If using dried mince, add an additional 1/2 cup of water to allow the mince to rehydrate.
4. Reduce the heat to low/medium to allow it to simmer gently. Continue to cook for 20 minutes, or until the peppers are cooked through and the tomatoes are rich and reduced.
5. Serve. To freeze, allow dish to cool completely and divide into containers and store frozen for up to 3 months. Defrost in the fridge and reheat until steaming hot.