Vegetarian Chili

This vegetarian and vegan chili is quick, easy, and gluten-free to boot. It's a flavorful and filling option for a weeknight dinner, family meal, potluck, hot lunch, and more.

Ingreadient

• 2 tablespoons olive oil
• 1/2 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 (15-ounce) can diced tomatoes
• 1/4 cup vegetable broth
• 2 tablespoons chili powder
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 1 dash cayenne pepper, optional
• 1 dash red pepper flakes, optional
• 1 (15-ounce) can black or pinto beans, drained
• 1 (15-ounce) can kidney beans, drained
• 1/2 cup textured vegetable protein (TVP) mixed with 1/2 cup water, optional

Direction

1. Gather the ingredients.
2. Add the oil to a medium or large soup pot and heat over medium heat. Sauté the onion, bell pepper, and garlic for 3 to 5 minutes, until the onions are soft.
3. Add in the can of undrained tomatoes, vegetable broth, chili powder, salt, pepper, cayenne, and red pepper flakes (if using) and stir.
4. Reduce heat to medium-low and add the beans. Stir occasionally and simmer for at least 20 minutes.
5. Add the optional TVP and water 10 minutes before the chili is done.
6. Taste and adjust the seasoning as needed. Enjoy.