2cups T.V.P. (texturized vegetable protein) 

2 Tbsp. Ketchup

1 Large Onion, chopped 

1 Green Pepper, Chopped

2 Cloves Garlic, chopped 

1 Jalapeno Pepper, chopped 

2 Tbsp. Oil 

2 Tbsp. Chili Powder

2 tsp. Cumin 2 tsp Oregano, Mediterranean 

1/2 tsp. Cayenne Pepper 

(2) 28oz. Cans Tomatoes, chopped 

(2) 16oz. Cans Red Kidney Beans, with liquid

2 Cups Hot Water or Vegetable Broth

Directions

In a large bowl, pour two cups of boiling water over two cups TVP flakes (or chunks) and ketchup. Set aside.

Heat a large Dutch Oven, add oil. Sauté onions, peppers, and garlic for a few minutes. Sprinkle Seasonings into TVP mixture, and stir with a fork. Add TVP to the vegetable mixture and cook for a few minutes. Stir in tomatoes, kidney beans, and 2 cups hot water or broth. Cover and simmer for 30 minutes to 1 hour. Taste and add salt if needed. If desired, add a 16oz. package of frozen corn for the last 15 minutes.